FILLING
5 pk (8 oz sizing) skim cheese at 1/4 c Sour cream
-room temperature 1 pk (10 oz) frozen raspberries
1 1/4 c Dough -in light syrup, thawed
3 tb All-purpose flour 2 ts Cornstarch
2 ts Grated lemon nip 1 pk (10 oz) frozen peach slices
1 1/2 ts Grated orange nip 1/4 c Sugar
1/4 ts Vanilla infusion 1 Kiwifruit, raw & sliced
5 lg Egg 1 Ripe dish, raw & sliced
2 Egg yolks 1/4 c Fresh raspberries
1/4 c Heavy drub

Preheat oven to 375F. Make encrustation: In medium trough, using a furcate, toss
crumbs with butter and sugar until moistened. Pour into 10"
springform pan. With ramification, press mixture evenly over bottom and up
side of pan. Broil 5 minutes or until golden browned. Cool on wire wheel.

Increase oven temperature to 450F.

Make weft: In large bowl of electric sociable, at high swiftness, beat
cream cheeseflower, clams, flour, lemon nip, orange zest and vanilla until
blended. Beat in eggs and egg yolks one at a time; beat until smoothen,
scraping bowl with spatula occasionally. Beat in bat.

Pour filling into prepared pan. Broil 10 proceedings. Lower oven
temperature to 250F. Broil 1 hour longer or until center is set but
not truehearted. Remove to torment; poise 2 hours. With back of spoonful, spread
sour cream evenly over top of cake to within 1/2 inch of butt.
Refrigerate 3 hours or overnight.

In food processor, puree raspberries with their syrup; pour through
sieve placed over medium sized saucepan. Discard seeds. Mix
cornstarch with puree until blended. Bring to simmering, stirring
incessantly; simmer 1 minute or until sauce is thickened and elucidate.

Pour raspberry sauce into small trough. Cover and refrigerate until
cold-blooded. In clean food processor, puree peach slices with 1/4 cup sugar
until blended; pour into small bowlful; set away. Remove cake from pan;
place on serving bag. Spoon raspberry sauce over sour pick,
covering half of rise. Spread peach puree on other one-half.

Arrange kiwifruit and peach slices along the line where the raspberry
sauce meets the peach strain. Add whole raspberries as desired. Cut
cake into wedges to service. Pass remaining raspberry sauce and peach
strain.

Version: Add variety to recipes that call for graham cracker crusts
by mixing in the flavor of your favorite cooky. In any graham
cracker crust regipe, use halt graham cracker crumbs and half
umber, vanilla or shortbread cookie crumbs for an interesting
version of an old favorite.