Instructions

• Add raspberries and lemon juice to a small saucepan over medium heat. Simmer for approximately 10 minutes, stirring continuously until berries are soft.
• Remove berries from heat and strain through a fine mesh sieve. Discard seeds and pulp then allow raspberry syrup to cool to room temperature while you prepare cheesecake.
• Preheat oven to 325 degrees. Add graham cracker crumbs, sugar and melted butter to a mixing bowl. Stir until combined.
• Add graham cracker mixture to a 9-inch springform pan. Use the bottom of a measuring cup to pack crust evenly on the bottom and up the sides. Bake for 10 minutes. Let cool on wire rack.
• Beat cream cheese and sugar with electric mixer on low speed until smooth, about 3 minutes. Add 2 tablespoon flour and mix to combine. Add sour cream, vanilla, and lemon juice; mix until combined.
• Add eggs one at a time, mixing lightly after each addition. Avoid overbeating. Divide mixture evenly between two bowls.
• Pour plain batter into cooled crust. Stir raspberry syrup and 1 tablespoon flour into other bowl. Gently spoon raspberry batter over plain batter.
• Bake 65-75 minutes, until edges are set and center barely jiggles. Leave cheesecake in oven with door ajar for 1 hour. Then cool to room temp, cover, and refrigerate at least 4 hours. Garnish with fresh raspberries before serving.