**This is a recipe that my mom would make growing up. I love cheesecake, and I love how this is so so simple.**
No Bake Cheesecake
1 box Honey Maid graham cracker crumbs
**Follow the recipe on the back of the box for crust. You will need sugar and butter/margarine. I tripled the recipe, and put it in a 9x13 and did not bake it. You could also use 2 9" pie dishes.
2 8oz cream cheese
2/3 cup sugar
1 cup sour cream
2 tsp vanilla
8oz cool whip
Cream the cream cheese and sugar together. Blend in the sour cream and vanilla. When the mixture is mixed together well, fold in the cool whip. Pour into your 9x13 dish and chill for at least an hour before serving.
**The sauce on the top is a fresh blackberry puree mixed with a raspberry cake filling. I used half of a can of raspberry cake filling, and then I blended up about a cup of blackberries and added it to the raspberry cake filling. It was yummy!