Cup of Yum
1. Adjust the oven rack to the middle position, and preheat the oven to 350ºF.
2. Line the outer bottom and the sides of an 8-inch springform pan with aluminum foil and set aside.

Cheesecake crust:

1. In a medium bowl mix the cookie crumbs and melted butter, until the mixture resembles wet sand. Transfer the mixture to the prepared springform pan and, using the bottom of a measuring cup, press it into an even layer with an approximately 1 ½ inch rim around the edge.
2. Bake in the preheated oven for 10 minutes, then remove from the oven and cool at room temperature.
3. In the meantime make the cheesecake filling.

Raspberry cheesecake filling:

1. Add the raspberries to a medium saucepan over medium-high heat, and cook until softened and they released their juices. This will take about 5-10 minutes, depending if you use fresh or frozen raspberries.
2. Pass the raspberry mixture through a sieve, and discard the seeds.
3. Return the raspberry sauce to the saucepan and cook further over medium-high heat, frequently stirring, until it has decreased in volume to about ½ cup, this will take about 15 minutes. The final sauce reduction should be thick and dense.
4. Remove from heat and allow to cool completely before using.
5. In a large bowl using an electric mixer, beat the cream cheese and sour cream (or yogurt) on low speed until smooth. Do this at low speed to avoid incorporating too much air.
6. Next, mix the sugar and cornstarch separately in a bowl, and add the mix to the cream cheese mixture. Mix well until combined and smooth.
7. After that, add the vanilla and mix well until evenly incorporated. Next, add the eggs, one at a time, mixing well after each addition.
8. Finally, add the cooled raspberry reduction and mix well until evenly incorporated and the cheesecake filling is an even pink color. If you want a deeper pink, you can add a few drops of pink gel food coloring.
9. Transfer the raspberry cheesecake filling to the prepared crust and smooth the top with a spatula.
10. Reduce oven temperature to 285ºF and bake the cheesecake without opening the oven door, for about 60-65 minutes, or until the edges are fully set and slightly puffed up. The middle should be a bit wobbly when you gently shake the baking pan. Start checking your cheesecake about 10 minutes before the recommended baking time.
11. Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
12. Once cooled to room temperature, transfer it into the fridge for at least 4-6 hours or better overnight.

Raspberry sauce:

1. Add 2 cups of raspberries and the sugar to a medium saucepan over medium-high heat. Cook occasionally stirring until the raspberries have softened and released their juices. It takes about 5-10 minutes.
2. Pass the mixture through a sieve, and discard the seeds.
3. Return the raspberry sauce back to the saucepan and cook over medium-high heat frequently stirring until reduced in volume to about 1/3 cup. The sauce should be viscous and syrupy, but not quite solid as jam, it will take about 10 minutes to get to the right texture. Once thickened, set aside to cool.
4. Mix the cooled reduced sauce with the remaining 2 cups of fresh raspberries, adding a small amount of water if needed to loosen up the sauce slightly. Evenly coat the raspberries in the sauce.

Assemble:

1. Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
2. Just before serving, spoon the raspberry sauce on top of the cheesecake, then slice and serve. Or you can cut the cheesecake and after that top each slice with a spoonful of the sauce.