Lemon Cheesecake with Raspberry Sauce

Crust
1 pkg Duncan Hines® Moist Deluxe Lemon Supreme Cake Mix
1/2 cup oil
1/3 cup finely chopped pecans

Filling:
3 pkg (8oz each) Philadelphia Brand® cream cheese, softened
3/4 cup sugar
2 tbsp. lemon juices
1 tsp. grated lemon peel
3 eggs

Raspberry Sauce:
1 12oz. pkg. frozen dry pack red raspberries, thawed
1/3 cup sugar
Fresh raspberries and lemon slices for garnish

Grease 10" springform pan and set aside.

Combine all the Crust ingredients, except nuts, mixing well. Stir in pecans. Press onto bottom of pan. Bake at 350° 20 minutes or until lightly golden brown. Remove from oven. Increase oven temp to 450°.

To prepare filling, place cream cheese in large bowl. Beat and gradually add 3/4 cup sugar. Add lemon juice and peel. Add eggs, mixing only until
incorporated. Pour filling onto crust. Bake at 450° 5 to 7 minutes. Reduce oven temp to 250° and bake 30 minutes longer or until set. Loosen cake
from sides of pan with knife or spatula. Cool completely on rack.
Refrigerate 2 hours until ready to serve. Remove sides of pan.

For sauce, combine thawed berries and 1/3 cup sugar in small saucepan. Bring to boiling and simmer until berries are soft. Strain through sieve into small bowl to remove seeds. Cool completely.

To serve, garnish cheesecake with raspberries, lemon slice and cut into slices and serve with raspberry sauce.

12 to 16 servings