Prep Time: 10 minutes
Cook Time: 1 hour
Cool Time: 6 hours
Yield: 8 large slices
15 graham crackers
3 TB butter, melted
2 lbs (4-8oz packages) cream cheese
2 cups sugar
1 cup sour cream
1 (6-inch) vanilla bean OR 1 TB vanilla extract
1/2 cup flour
6 oz raspberries
2 TB sugar
1 tsp lemon juice
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan with a little butter or shortening.
2. Crush the graham crackers in a food processor or blender. Stir in melted butter and press into the bottom of the springform pan to form a crust.
3. In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy.
4. Add in the eggs and sour cream, and beat on low until incorporated.
5. Split the vanilla bean in half and scrape the seeds into the mixture, or add in vanilla extract. Stir in flour until incorporated. Pour mixture into the springform pan.
6. Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
7. Before serving, make the raspberry couli by combining raspberries, sugar, and lemon juice in a blender or food processor. Puree until smooth. Press through a fine mesh sieve to remove seeds and pour it over the cheesecake.
8. Remove the springform pan ring before serving. Keep cold.