This Raspberry Cheesecake with Pound Cake Crust is a berry lovers dream! An easy cream cheese filling mixed with fresh delicious raspberries and a rich, buttery pound cake crust is just what summer ordered.
Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
Fold raspberries gently into the cheesecake filling.
Pour mixture into the crust then top with the chopped up cake pieces.
Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
Check doneness by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving tray, or you can serve right from it. Enjoy!