Raspberry Cheesecake

Directions

1. Preheat oven to 350°. Wrap the bottom of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
2. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
3. Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, lemon zest and vanilla until smooth and fluffy, 1-2 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
5. In a small saucepan, combine sugar and cornstarch; stir in the water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
6. Loosen sides from springform pan with a knife. Remove rim from pan. Spread topping over filling. Garnish with remaining 1 cup berries and serve.