Raspberry Limoncello Torte

What you need:

Crust
1/2 cup butter
1/3 cup sugar
1/4 tsp. vanilla
1 cup flour

Filling
1 egg
1/4 cup sour cream
8 oz. cream cheese
1/4 cup sugar
1/2 tsp. vanilla

Topping

1 pint raspberries (2 cups)

3 tbs. powdered sugar

2 tbs. Limoncello (Italian lemon dessert liqueur)

Crust:
Whip butter until creamy and then add sugar and beat until smooth. Add vanilla and flour until it forms a ball. Butter bottom and sides of a 9 inch spring form pan. Press crust mixture onto the bottom and up 1 inch on the sides.

Filling:
Beat the cream cheese until light. Add sugar and beat until blended. Add the vanilla, egg, and sour cream. Beat until smooth. Pour into crust and spread evenly.

Put tinfoil over the top of the springform pan and bake at 450 degrees for 10 minutes and then 400 degrees for 20 minutes. You can bake the crust until it is the color that you want. For example you can have a light colored crust or a dark colored crust, but you have to be careful not to burn it.

Topping:

In a small bowl using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refridgerate for 20 minutes or overnight for flavors to meld. Add this to the top of the torte before serving. Can be served warm or cool.