Preparation

• Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
• In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press into the bottom of the prepared pan.
• Place the crust in the oven and bake for 10 minutes. Remove and let it cool while you prepare the filling.
• In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing until incorporated. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
• Place the springform pan in a larger baking dish and fill with an inch of hot water. Bake for 50 minutes or until the edges are set and the center jiggles slightly.
• Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for an hour. Then refrigerate for at least 4 hours or overnight.
• In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until thickened, about 10 minutes. Let it cool before spreading over the cheesecake.
• Slice the cheesecake, serve chilled, and enjoy the creamy texture with the tangy raspberry topping.