Found this one on RecipeSource: * Exported from MasterCook II * PISTACHIO CHEESECAKE 1 8 or 9" graham cracker crust -- unbaked 2 eggs 4 3 oz. pkgs cream cheese -- softened 1 3 oz. pkg. pistachio pudding mix 1 c. sour cream --SOUR CREAM TOPPING:-- 1 c. sour cream 4 tbsp. powdered sugar 1/2 tsp. vanilla Beat eggs together. Gradually add softened cream cheese and beat well. Add pudding mix and sour cream, mixing until smooth. Pour into crust. Bake at 375 degrees for 30 minutes. Spread on *Sour Cream Topping and bake 5 additional minutes. Cool, then chill 4 to 5 hours. Yields 8 servings.

Low Carb here too. I make an abbreviated version of the George Stella Low Carb New York Ricotta Cheesecake (and it gets wolfed down by everyone) Ingredients * 24 ounces cream cheese, softened * 1 cup whole milk ricotta cheese * 1/2 cup sour cream * 1 1/2 cups sugar substitute (recommended: Splenda) * 1/3 cup heavy cream * 1 tablespoon vanilla extract * 1 tablespoon fresh lemon juice * 2 eggs * 3 egg yolks * Special Equipment: 1 (8-inch) springform cake pan Directions Preheat oven to 400 degrees F. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter into a greased springform pan. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled. Makes 12 servings (one slice is a quick breakfast).

Clare, here is the recipe I use to make a crisp. My son makes this recipe as well and all his neighbours in BC love it & him. He keeps the neighbourhood well supplied. Rhubarb Crisp Base & top: 2 cups flour 1 ½ cups oatmeal 1 ½ cups brown sugar 1 cup butter, melted 2 tsp cinnamon Filling: 2 cups sugar 6 tbsp corn starch 2 cups water 2 tsp vanilla Cook filling until thick & clear. Turn off stove & add 8 cups chopped rhubarb. Coat rhubarb until all covered with sauce. Press ¾ of crumb mixture into 9x13 pan as a base, spoon filling in evenly, then cover with remaining crumbs. Bake at 350 for 30 minutes.

Hey sooz, that cheesecake looks delicious! I've never tried raspberries on a cheesecake (I know, why not?). I love raspberries. I'll have to remember that. So glad you're enjoying the IP! They are great - couldn't live without mine now.