Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup black raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a greased 9-inch springform pan.
  3. Bake the crust at 350°F (175°C) for 8-10 minutes until fragrant and golden brown, then set aside to cool.
  4. In a small saucepan over medium heat, combine black raspberries, 1/4 cup sugar, and lemon juice.
  5. Simmer for 5-8 minutes, stirring occasionally, until the berries break down.
  6. Stir in the cornstarch dissolved in water and simmer for 1 more minute until thick and glossy; allow to cool completely.
  7. Beat the softened cream cheese and 1 cup sugar on medium speed until smooth.
  8. Mix in the room temperature sour cream and vanilla extract until combined.
  9. Add eggs one at a time, beating on low speed just until incorporated to avoid adding too much air.
  10. Pour the filling over the cooled crust and drop spoonfuls of the raspberry reduction on top, swirling with a knife to create a pattern.
  11. Bake at a low temperature (as per specifications) until the edges are set but the center still has a slight jiggle.
  12. Cool to room temperature, then refrigerate for at least 4 hours before slicing.