Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ½ cup, melted
• Granulated sugar - 1 cup
• Cream cheese - 24 oz, softened
• Sour cream - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Fresh raspberries - 2 cups
• Powdered sugar - ¼ cup
• Lemon juice - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

4. 4.

   In a large bowl, beat the softened cream cheese with the remaining granulated sugar until smooth.

5. 5.

   Add sour cream, vanilla extract, and lemon juice; mix until well combined.

6. 6.

   Add eggs one at a time, mixing on low speed until just blended.

7. 7.

   Pour the cream cheese mixture over the crust in the springform pan.

8. 8.

   Bake for 50-60 minutes or until the center is set but still slightly jiggly.

9. 9.

   Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

10. 10.

    In a small saucepan, combine fresh raspberries, powdered sugar, and a splash of water; cook over medium heat until the raspberries break down.

11. 11.

    Strain the raspberry sauce through a fine sieve to remove seeds.

12. 12.

    Once the cheesecake is chilled, drizzle the raspberry sauce on top and garnish with additional fresh raspberries before serving.