INGREDIENTS
14 oz
gingersnap cookies, crushed (I use Trader Joe’s Triple Ginger Snaps)
4 tbsp
butter, melted
2
packages (225g each) light cream cheese, at room temperature
2/3 cup
sugar
2
eggs
1/4 cup
low-fat sour cream
1/2 tsp
ground cinnamon
6 oz
raspberries
10 oz
assorted berries