Lemon Raspberry Cheesecake (Print Version)

# Ingredients:

01 - 2 cups graham cracker crumbs.
02 - 1/2 cup unsalted butter, melted.
03 - 4 packages (8 oz each) cream cheese, softened.
04 - 1 cup granulated sugar.
05 - 1 cup sour cream.
06 - 4 large eggs.
07 - 1/2 cup fresh lemon juice.
08 - 2 tablespoons lemon zest.
09 - 2 cups raspberries (fresh or frozen).
10 - 1 tablespoon granulated sugar.

# Instructions:

01 - Heat oven to 325°F.
02 - Mix crumbs and butter. Press into springform pan. Bake crust 10 minutes, cool.
03 - Beat cream cheese and sugar until smooth. Mix in sour cream. Add eggs, lemon juice, and zest.
04 - Blend raspberries with sugar.
05 - Pour batter over crust. Add raspberry puree, swirl gently. Bake 55-60 minutes.
06 - Cool in oven 1 hour with door ajar. Chill 4 hours or overnight.
07 - Remove from pan. Garnish and serve.

# Notes:

01 - Cool gradually to prevent cracking.
02 - Best made the day ahead for proper setting.

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