You must use the old-fashioned cream cheese for this recipe. It can be purchased at most cheese shops. Some of the cream cheese makers now add gums and fillers to make cream cheese more spreadable. However, this does often create a problem with cheesecakes. If you do use the more modern cream cheese, then reduce the sour cream to 1/4 cup. Otherwise, the cream cheese could become runny and not firm up. This is the easiest and best pie...and does not need to be baked.

Lemon Cheese Filling:
2 packages (8 ounces, each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups sifted powdered sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest (the yellow part of the peel)

Beat together all the ingredients until blended. Spread mixture evenly into prepared crust and refrigerate until firm. Place raspberries along the edge forming a 1-inch border and sprinkle grated white chocolate in the center. Serves 8.

Vanilla Lemon Cookie Crust:
1 1/2 cups vanilla wafer crumbs
1/4 cup finely chopped walnuts
2 teaspoons grated lemon zest (the yellow part of the peel)
3 tablespoons sugar
1/3 cup butter melted

Line a 10-inch springform pan with parchment paper and lightly grease the paper. In a bowl, stir together all the ingredients and press mixture on the bottom and 1-inch up the sides of the prepared pan. Bake at 350° for 8 minutes, or until top is just beginning to take on color. Set aside to cool.

Topping:
1 pint fresh raspberries
4 tablespoons grated white chocolate

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