Crust
2 1/2 cups graham cracker crumbs
2 tablespoons of sugar
1 stick butter

Filling:
5 eggs
Three 8 ounce softened cream cheese
1 cup sugar
1 teaspoon vanilla.

Topping:
1 pint sour cream
1/4 cup

Pre heat oven to 310 degrees. Use 9 X 13 glass baking dish.

Make a graham cracker crust: blend together 2 1/2 cups graham cracker crumbs with 2 tablespoons of sugar. Soften 1 stick butter and blend into the crust mixture. Pat crust into a 9 X 13 glass pan. For the filling: beat 5 eggs, add three 8 ounce softened cream cheese. Beat for 3 minutes. Slowly add 1 cup sugar and finally, 1 teaspoon vanilla. Pour into crust. Bake about 1 hour in an oven preheated to 310 degrees. Remove from oven. Cool 10 minutes. In the meantime, mix 1 pint sour cream with 1/2 cup sugar. Pour over cheesecake. Return to oven for 5-7 minutes. Cut into small squares while still the cheesecake is still warm. Chill at least 2-3 hours.

To serve, drizzle chocolate syrup decoratively on small plates. Place each small cheesecake square on the plate and add fresh raspberries as a topping if desired.

Ice wine is optional but lovely.