Raspberry Sour Cream Tort

Raspberry Sour Cream Tort

Crust:
8 whole graham crackers, coarsely broken
1/4 cup Packed golden brown sugar
1/4 cups unsalted butter

Filling and Topping:
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla

2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Crust:
Preheat oven to 365 degrees.  Grind crackers and sugar in processor until coarse crumbs form.  Add butter and process until crumbs are evenly moistened.  Press crumb mixture firmly onto bottom and up sides of 9 inch diameter tart pan with removable bottom.  Bake until crust is firm to touch about 8 minutes.  Cool crust on rack.

Filling:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth.  Beat in sour cream, lemon juice and vanilla.  Spread filling in cooled crust.  Chill until firm, at least 4 hours. (Can be made 1 day ahead.  Cover; keep chilled.)
Arrange berries over filling.  Whisk jam in small bowl to loose consistency.  Drizzle over berries.  Serve immediately or chill up to 3 hours.