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Directions

Prepare the Raspberry Sauce

1. Cook the Berries: In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium/low heat.

   Stir frequently until the berries release their juices, which will take several minutes.

2. Simmer the Sauce: Increase heat to medium and bring the mixture to a simmer, stirring constantly.

   Cook until the berries break down and the sauce deepens in color and thickens slightly.

3. Strain the Sauce: Remove from heat and pour through a fine mesh strainer into a heatproof bowl.

   Press with a spatula to work the liquid through the strainer.

   Stir 2 tablespoons of the seeds from the strainer into the sauce, then discard the rest.

   Let the sauce cool while you prepare the crust and cheesecake.

Prepare the Crust

1. Preheat Oven: Preheat the oven to 325°F (165°C).

2. Mix Crust Ingredients: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar.

   Add the melted butter and mix until all crumbs are moistened.

3. Press into Pan: Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan.

   Use the bottom of a glass or measuring cup to help you. Set crust aside.

Prepare the Cheesecake

1. Mix Cream Cheese: In a large mixing bowl, combine cream cheese and sugar using an electric mixer until smooth and lump-free.

2. Add Sour Cream and Vanilla: Add sour cream and vanilla extract, stirring on low speed until combined.

3. Add Eggs: Lightly beat one egg in a small bowl and add it to the cheesecake batter, stirring on low speed until just combined.

   Repeat with the remaining eggs, then scrape the sides and bottom of the bowl to ensure all ingredients are thoroughly combined.

Assemble and Bake

1. Layer Cheesecake Batter: Pour half of the cheesecake batter evenly over the prepared crust.

   Take about ⅓ cup of the cooled raspberry sauce and pour evenly over the batter.

   Gently dollop the remaining cheesecake batter evenly over the raspberry sauce and smooth with a spatula.

2. Add Swirls: Drizzle another ⅓ cup of raspberry sauce over the surface and use a toothpick or knife to swirl it into the batter.

   Reserve the rest of the sauce for serving.

3. Bake: Transfer to the center rack of the preheated oven and bake for 45-55 minutes.

   The center of the cheesecake will be jiggly but mostly set.

4. Cool Gradually: Turn off the oven, crack the door open a few inches, and let the cheesecake cool in the oven for 1 hour.

   This helps prevent cracks.

   Remove from the oven and allow to cool at room temperature for an hour, then refrigerate for at least 6 hours or overnight.

Serve

1. Serve with Sauce: Serve the cheesecake topped with the reserved raspberry sauce.

   Store the remaining sauce in the refrigerator.