Instructions

• Line a 8-9" springform pan with parchment paper if desired - optional.
• In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and ½" up the sides of the springform pan.
• Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.
• Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with ¾ cup granulated sugar and corn starch. Whisk until thoroughly combined.
• Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.
• In a large bowl, beat the cream cheese until smooth with an electric mixer.
• Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake filling with a spatula or an electric mixer on low speed.
• Taste filling and adjust sweetness as needed.
• Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.
• Refrigerate at least 8 hours, but overnight will give best results.
• Garnish with whipped cream and additional raspberries as desired before serving.