1-1/2 cups fine graham cracker crumbs (about 24 squares)
6 tablespoons butter, melted
1/4 cup sugar
3 - 8-ounce packages Wisconsin cream cheese, softened
1/2 teaspoon salt
1 tablespoon vanilla
2 tablespoon lemon juice
1/2 cup sugar
4 large eggs
2 cups sour cream
1/4 cup powdered sugar
1 - 10-ounce package frozen raspberries, thawed
1 tablespoon corn syrup
Preheat oven to 350°F. Line bottom of an 8- or 9-inch springform pan with a round of parchment paper. Butter sides of pan lightly.
Mix graham cracker crumbs, butter and 1/4 cup sugar until blended. Press mixture firmly over bottom and 2 inches up the sides of the pan. Bake 10 minutes until toasted; remove from oven and cool on a rack. Lower oven temperature to 250°F.
In a large bowl, beat the cream cheese, salt, vanilla, lemon juice and sugar until well mixed. Add eggs and blend two minutes or until creamy. Pour into the baked crust. Bake for 1-1/2 to 2 hours or until the center jiggles slightly when pan is shaken (center will set upon standing). Remove from oven and cool on rack for 10 minutes. Increase oven temperature to 450°F.
Mix sour cream and powdered sugar together. Spread over cake. Bake 5 minutes or until the cream is set but not browned. Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 24 hours before serving or freeze until firm.
For raspberry topping, strain raspberries, catching the juice in a saucepan. Discard berries. Mix juice with corn syrup. Heat to boiling and boil for 2 to 3 minutes until syrupy. Cool.
Spread raspberry topping on top of the chilled or frozen cake.