Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
6 tbsp melted unsalted butter
1/4 cup sugar
Filling:
4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1/2 cup strained raspberry puree
Topping:
1 cup heavy cream
2 tbsp powdered sugar
Fresh raspberries and mint leaves for garnish
Directions:
Crust Setup: Mix graham cracker crumbs, butter, and sugar. Press into bottom of a springform pan.
Filling Creation: Beat cream cheese with sugar until smooth. Add sour cream, vanilla, eggs one at a time, and flour.
Assemble Layers: Layer half the filling over crust, dot with raspberry puree, and swirl. Repeat. Bake at 350°F for 55 minutes.
Resting Phase: Turn off oven, leave cheesecake inside for 1 hour. Remove and let cool.
Add Topping: Whip cream with sugar, then spread over cooled cheesecake. Decorate with raspberries and mint.