Instructions

1. Preheat oven to 325F, add parchment paper to the base of your pan(s) (either one square 9x13 pan or 2 round 9 inch springform pans)

2. To make the crust, combine the graham cracker crumbs, melted butter, and 3 tbs of sugar in a medium bowl. Press this mixture into your pan(s) and bake for 10 minutes

3. To make the filling, add the cream cheese to a stand mixture fitted with paddle. Beat on medium speed until smooth - about 5 minutes.

4. Add in the sugar and salt and continue beating on medium speed until combined. Scrape down the sides of the bowl, then add the lemon juice, lemon zest, and vanilla and beat on medium for another 5 minutes.

5. Adjust speed to low and add the eggs, one at a time. Mix on low until combined and then add the heavy cream and continue mixing until combined.

6. Scrape down sides of the bowl to ensure mixture is fully combined. Pour the cream cheese filling into the cooled crust(s). Set aside.

7. To make the raspberry sauce, add the raspberries, water, and sugar to heavy bottom pan and heat over medium heat. Stirring occasionally, heat the mixture until the raspberries have broken down and released there juices.

8. Let the raspberry sauce cool, then dollop spoonfuls of the sauce onto the cream cheese filling.

9. Use the tip of a chopstick or a butter knife to drag the dollops across the the cream cheese filling creating a marbling design on the top of the cake(s).

10. Bake the cake(s) until center registers 150 degrees F. Approxamately 30 minutes. Cake will be firm and set on the perimeter, but still jiggly towards the center.

11. Once cake registers 150 degrees F, turn off the oven, open the door just a crack, and let the cake sit in the warm oven for an hour.

12. After an hour, remove cake(s) from oven and place on cooling rack. Once cooled, cover the cake(s) and refrigerate for at least 8 hours, or overnight.