| 1 C finely ground graham crackers | 1 package frozen raspberries, thawed |
| ....(about 8 sheets) | 4 8oz packages cream cheese, room temp |
| 2 T unsalted butter, melted | 1 t vanilla extract |
| 1 3/4 C sugar | 4 large eggs, room temp |
| pinch of salt |
Stir together cracker crumbs, melted butter and 2 T sugar in a medium bowl. Press crumb mixture firmly into bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven to 325 degrees.
Process raspberries in food processor until smooth (about 30 seconds). Strain out seeds using a small sieve. Stir in 2 T sugar to taste: want a little tart. Set aside.
Mix cream cheese with electric mixer on medium speed until fluffy (about 3 minutes). While mixing on low, add remaining sugar in a slow stream. Add salt and vanilla and mix until well combined. Add eggs one at a time, mixing until just combined. IMPORTANT: Do not overmix. Pour cream cheese mixture into pan.
Drop raspberry sauce onto top with a teaspoon. Swirl sauce with a toothpick. Refrigerate remaining sauce. Bake until cake is set but still slightly wobbly in center: 90 minutes?
Let cake cool completely on wire rack. Refrigerate, uncovered, 6 hours or overnight. Run knife around edge before removing sides. Serve with drizzle of raspberry sauce.