Raspberry Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool while preparing the filling.
2. Make the cheesecake filling
   In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and flour until just combined. Be careful not to overmix as this can cause cracks in your cheesecake.
3. Prepare the water bath
   Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour the cheesecake batter into the springform pan. Place the roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
4. Bake the cheesecake
   Bake at 325°F (165°C) for 1 hour to 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks in the cheesecake.
5. Cool completely
   Remove the cheesecake from the water bath and remove the foil. Run a knife around the edge of the cheesecake to loosen it from the pan. Cool the cheesecake on a wire rack at room temperature for 1 hour, then cover and refrigerate for at least 6 hours or overnight.
6. Prepare raspberry topping
   In a saucepan over medium heat, combine 1 cup of raspberries, raspberry preserves, lemon juice, and water. Bring to a simmer, stirring occasionally and gently crushing the berries. Simmer for 5 minutes until slightly thickened. Strain through a fine-mesh sieve to remove seeds if desired. Cool completely.
7. Finish and serve
   Before serving, carefully remove the sides of the springform pan. Spread the raspberry sauce over the top of the cheesecake. Arrange the remaining fresh raspberries on top in a decorative pattern. Slice with a clean, warm knife, wiping the blade between cuts for neat slices.