Preheat oven to 325 deg F. Line the outside of a 9.75 inch by 3” spring form pan with 2 layers of aluminum foil, and butter the inside.

Pulse graham crackers in a food processor until all crumbs. Mix crust ingredients until a crumbly mixture. Pat into your pan and press evenly with the bottom of a measuring cup. Bake 8 minutes at 325 deg F, and set aside at room temperature while making filling.

In your largest mixing bowl, combine all filling ingredients, and whisk until well combined. Takes about 5 minutes at low speed on a stand mixer, or about 2 minutes at medium speed. You can also use a hand mixer! At the end the mixture should be mostly smooth with some small lumps.

Pour the filling on the crust, and bake for 1 hour and 20 minutes. The time may be a little less or more depending on your oven. After 45 minutes, check every 10 minutes with the oven closed and light on to see how the cheesecake is doing. It is doe when the sides are set an the center is still jiggly.

Cool completely at room temperature then transfer to a fridge and cool a few hours. I cooled at room temperature overnight and transferred into the fridge to cool for an additional 7 hours.

Add raspberry preserves to a saucepan and heat 1 minute on high heat to make the preserves more fluid. Don't boil it or get it too hot. Spread preserves flat over the top of the finished cheesecake with an off-set spatula. Arrange raspberries around the edge in a circle. Enjoy!