8 whole graham cracker, coarsely broken
1/4 cup packed brown sugar
1/4 cup unsalted butter
6 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 pints raspberries or mixed berries
For the crust:
Preheat oven to 375°F. 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.
For the filling and topping:
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 to loosen and drizzle over fruit if desired. Serve immediately or chill up to 3 hours.
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