BURIED TREASURE RASPBERRY CHEESECAKE Buried Treasure Raspberry Cheesecake 1 cup graham cracker crumbs 3 Tbspl sugar 3 Tbsp butter or margarine, melted 5 packages of cream cheese (8 oz. each), softened 1/2 cup white sugar 3 Tbsp white flour 10 oz. seedless raspberry jam 1 cup sour cream 4 eggs 1 pint of fresh raspberries 1 pint of fresh blackberries >br> Use your 9-inch springform pan. Pour the crumbs, sugar, and butter in the bottom of the pan. Mix with a fork until well blended. Press the crumb mixture with your fingers to form a bottom crust.>br> Bake the crust at 350 degrees for 8 minutes. Let cool while you blend the next items. With your mixer, in a large bowl, blend the cream cheese, sour cream, sugar, flour. Add eggs one at a time, blending before adding the next one. Pour half of the mixture on top of your cooled crust. Open the jar of jam and, by teaspoonful, gently lay the jam on top of the filling. Smooth out leaving space around edge. Then pour the rest of the filling on top. Bake at 350 degrees for 65 minutes. It will be slightly jiggly but not mushy. When it's done, turn off the oven and let the cheesecake sit in the oven 15 minutes more with the oven door ajar. Remove from oven and leave on counter for another hour to cool down. Cool the cheesecake in your refrigerator overnight; no need to cover it. NEXT DAY: To decorate cake, run a sharp knife around the edge of the cheesecake; unlock the spring on the pan. Pull off the pan rim and place your cheesecake (with the metal bottom intact) on a platter. Starting in the center, pour the raspberries on top of the cheesecake. Do the same with the blackberries. You're sort of trying to have a mountain of fruit in the middle. Return to refrigerator; remove it 30 minutes before ready to serve. Cheesecake always tastes more full-bodied if it's had a chance to warm up a bit. Enjoy!!