Sugar 12 oz.
Cream cheese 2 lb. 8 oz.
Eggs 10 oz.
Egg yolks 1 oz.
Lemon juice, fresh ½ ea.
Orange juice, fresh ½ ea.
Vanilla extract ½ oz.
Heavy cream 5 oz.


Prepare graham cracker crust and pre-bake it in a 325ºF oven for 10 minutes.

Place the sugar in the mixing bowl first and then add the cream cheese and flavorings.

Using a paddle, blend the above ingredients for 5-10 seconds. Scrape the bowl and the paddle very well. Blend again for 5-10 seconds and scrape. Blend again for 5-10 seconds and scrape.

Combine eggs and egg yolks and add gradually (¼ at a time) to the cream cheese mixture making sure to scrape sides, bottom of the bowl and the paddle after each addition.

Add heavy cream and mix to incorporate.

Flavor 6 oz of cheese cake mix with 2 oz of raspberry jam.

Fill each of two 8” cake pans with 1 # 12 oz of cheese cake mix. [which are lined with parchment paper circles and 4 oz of pre-baked graham cracker crust]

Create a spider web design on top with the raspberry cheese cake mix.

Using a water bath, bake at 325°F for about 2 hours or until the center is set.

Chill and unmold the next day.