First, preheat your oven to 325°F (163°C). Line a 10-inch springform pan with parchment paper and lightly grease the sides.

Next, make the crust. Mix the crushed graham crackers, brown sugar, and melted butter until it looks like wet sand.

Press into the pan and bake for 10 minutes. Let it cool while you make the filling.

Then, cook the raspberry sauce. Add raspberries, sugar, water, and lemon juice to a saucepan. Simmer for 10 to 12 minutes, stirring now and then. Strain if you want it smooth, then let it cool.

Now, beat the cream cheese until smooth. Add sugar, salt, and flour. Mix in eggs one at a time, scraping the bowl. Stir in vanilla and sour cream until just smooth. Don’t overmix.

Pour the filling over the crust. Spoon the raspberry sauce on top and swirl it with a butter knife.

Place the pan on a baking sheet and add water around it for a water bath.

Bake for 50–55 minutes, until the center is set but still a little jiggly. Turn off the oven, crack the door, and let it sit for 1 hour.

Finally, chill in the fridge for at least 2 hours. When ready, take it out of the pan, top with fresh raspberries, and slice.