New York Cheesecake with Raspberry Sauce

• 1 1/2 cups graham crackers, crushed

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 cup sugar

• 1/4 cups unsalted butter, melted

• 4 (8 ounce) packages Philadelphia cream cheese, room temperature

• 1  1/2 cups white sugar

• 3/4 cup milk, room temperature

• 4 eggs, room temperature

• 1 cup sour cream, room temperature

• 1 tablespoon vanilla extract

• 12 ounces fresh raspberries

• 3 tablespoons sugar or to taste

• 1 teaspoon fresh lemon juice

In a large nonstick saucepan over medium heat stir together raspberries, 3 tablespoons sugar and lemon juice. Continue to cook and stir until juices are released- 5 minutes. pour sauce into a fine meshed strainer and press liquid into a bowl. Seeds will stay in strainer. Discard. Cool in fridge, covered for 45 minutes.

Preheat oven to 350 degrees. Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs, cinnamon, nutmeg and sugar with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Don’t overmix. Mix in sour cream s and vanilla. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, (don’t even open the oven door) and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.

Pour chilled sauce over the top and sprinkle fresh raspberries along the sides.

Chill in refrigerator until serving.