March 31st, 2016
In a small bowl, combine graham cracker crumbs and butter.
In a medium bowl, whisk together sugar, cream cheese, sour cream and lemon juice.
Press graham cracker mixture firmly into bottom of jar. Layer cream cheese mixture and raspberries on top.
Spoon jam into a small microwave-safe bowl and microwave on High for 30 seconds or until runny. Stir jam, then pour over berries. Let cool completely, then seal jar and refrigerate for at least 4 hours, until chilled, or for up to 2 days.