Raspberry Cheesecake

Preparation

Pre-heat oven to 325F convection, low fan. Line a 10” pan with parchment paper and spray with non-stick spray.

Combine:

graham cracker crumbs, melted butter and salt

Press:

mixture mixture into the bottom of the prepared pan until firmly packed

Add:

eggs one at a time on medium speed, scrapping

Bake:

8 minutes

Let cool slightly and spread raspberry fruit spread over the graham cracker crust leaving a ¼” border. Set aside until ready to use.

Preheat oven to 275F convection, low fan.

Combine:

all ingredients until smooth (except whipping cream)

Stir:

in heavy whipping cream

Pour:

filing onto prepared crust

Bake:

for 60-80 minutes/temperature is 150F

Let cool 20 minutes. Run a knife around the edge, cool completely, then chill before unmolding. Top with fresh raspberries, if desired.