It's super delicious, super easy, and super fun to experiment with. Keep the filling the same and change up the fruit, top with chocolate, whipped cream, ice cream--the sky's the limit.

1. To make the sauce, in a saucepan over medium heat whisk together the water, sugar, cornstarch, and lemon juice. Whisk until cornstarch is blended in and there are no lumps.
2. Once the mixture begins to boil, add 1 cup of fresh raspberries and cook for about 1 minute until the mixture thickens. Remove from the heat and fold in the remaining cup of raspberries. Remove from heat and set aside.
3. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Spread it on one tortilla and top with the other.
4. Heat butter in a skillet over medium heat. Place quesadilla in pan and cook until lightly golden brown, about 2-4 minutes per side.
5. Remove from pan, sprinkle with cinnamon sugar, top with raspberry sauce, serve and enjoy!