To start, preheat your oven to 350 degrees F On the bottom rack of the oven place a pan of water To a food processor add 2 sleeves graham crackers 1/2 Cup walnuts 1/2 Cup melted butter 1 tsp vanilla extract

Pulse into a fine crumb Prepare a 9 x 13 glass baking dish with either parchment paper or by oiling Press the mixture into the pan for the crust of the cheesecake

Next, mix together (3) 8oz packages cream cheese-softened 1 1/2 Cups sugar 1 1/2 tsp vanilla extract 4 whole eggs 1/2 Cup sour cream Once smooth and creamy, pour over the crust and bake for 45 minutes Then, turn oven off and leave for 10 minutes, open oven door halfway and leave for another 10 minutes before removing

To make the topping In a sauce pan add 4 Cups raspberries 1 Cup sugar 1/4 cup water Bring to a boil and stir occasionally, letting it cook down for 4-5 minutes

Make a cornstarch slurry by stirring together 2 Tablespoons cornstarch 4 Tablespoons water Add it to the raspberry mixture and allow to cook for 1-2 minutes Pour over the cooled cheesecake, then place in the fridge and allow it to fully cool (at least 2 hours)

Slice into squares and enjoy! Click the link for full recipe and tutorial