Raspberries & Cream Cheesecake

12 oz. softened cream cheese
2 eggs
1/2 c. sugar
1/2 tsp. vanilla
1/2 pt. sour cream
16 oz. pkg. frozen raspberries
1/2 c. water
2 Tbsp. baking powder
1/2 c. sugar
1 premade graham cracker crust

Blend cream cheese, eggs, vanilla and sour cream in mixer for 5 minutes. Bake graham cracker crust for 8 minutes in 350 degrees oven. Let cool. Pour cheesecake mixture into crust and bake 20 minutes at 350 degrees.  Let cool. Topping: Bring water to a boil and add raspberries, sugar and baking soda. Cook and simmer 10 minutes. Let cool. Pour over cheesecake. Refrigerate until ready to serve.

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