Raspberry Cheesecake with Fresh Raspberry Garnish

For the Crust:

Preheat the oven to 350º F / 180º C. Lightly grease a 9-inch / 23 cm springform pan.

Combine the graham crackers, sugar, and melted butter until moistened. Pour the crumb mixture the prepared springform pan. With clean hands, press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

Increase the oven temperature to 450º F / 230º C.

For the Filling;

Combine the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the sides of the bowl and beater, as necessary. With the mixer on low speed, add the sour cream, lemon zest, vanilla and half of the raspberries. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Reduce oven temperature to 225º F / 107º C and bake for 70 to 75 minutes. Turn the oven off and open the door. Allow the cake to sit in the oven with the door open for 30 minutes, this will allow the center to set properly. Remove the cheesecake from the oven and allow it to sit at room temperature for another 2 to 3 hours, or until completely cooled. Cover and refrigerate for 12 hours or overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.