Baked Raspberry Cheesecake

Baked Raspberry Cheesecake
One 9" pan

graham crackers (maybe...5-6)
1/2 stick butter, melted
2.75 bars cream cheese, one of the light
2 tbsp plain flour
1/2c heaping superfine sugar
vanilla extract
2 eggs, plus 1 yolk
.6c sour cream
2 cartons raspberries
fine sugar

1. Heat the oven to 350f. Crush the crackers, mix with the butter.
Press into a 9 inch springform pan and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of
vanilla, eggs, the yolk and sour cream until light and fluffy. Stir in
half the raspberries and pour into the pan. Bake for 40 minutes and then
check, it should be set but slightly wobbly in the center. Leave in the
pan to cool some, then 3+ hours in the fridge.
3. Keep a few raspberries for the top and put the rest in a pan with 1
tbsp fine sugar. Heat until juicy and then squash with a fork. Serve the
cheescake with the raspberry sauce and raspberries.

Fall dessert

Fall Dessert
For Two

1 hot cider donut, cut up.
1 container raspberries.
1 tsp sugar, if the donut isn't dusty.

Mix and eat.

Apples, PB, Chocolate

Apples, PB, Chocolate
Serves 2

1 large apple, cored and sliced crosswise into 4 slices
Some peanut butter
Some chocolate shavings

Smear apple with the PB like it is a bagel. Top with chocolate shavings. Eat.

Berries with toffeed yogurt

Berries with toffeed yogurt
Serves 2

6oz raspberries
6oz blackberries
1 peach, chunked
1 larger container plain greek yogurt (2-3 cups?)
1/4c superfine sugar, or more
Mint

Wash and dry all the berries.
Spread the yogurt down on a big plate, bowl, whatever. Arrange berries on
top.
Melt the sugar down slowly until it becomes golden caramel in color.
Quickly pour over everything, trying to avoid clumps.