Cheesecake

oven: 325

10" springform pan, lined with aluminum foil

crust:
crunch up graham crackers with a rolling pin to dust/small crumbs to make
just under 2 cups.
Mix in bowl with 1/4 cup sugar and 6 tbs (3/4 stick) of melted butter.
Spread over bottom of lined pan, pat flat gently, make it go a bit up the sides.
bake 8-10 minutes

Bring a large pot of water to boiling.

filling:
mix with hand mixer:
2 lbs room temperature cream cheese
1 cup sugar
Add and mix in:
1 tbs. lemon juice
zest of 1/2 lemon (about 1 tsp.)
1/4 cup sour cream
mix in, one at a time mixing after each:
4 eggs, room temperature
Scrape down with spatula, mix well. Pour into pan. Pour the hot water into
a jelly roll pan and place in oven just under baking rack where the cheesecake
will be. Bake cheesecake about an hour until set.
Cool to room temperature then refrigerate.

Coulis:
Bring to a simmer over medium heat:
12 oz fresh raspberries
1/3 cup sugar
a pinch of salt
1/4 cup water

Simmer for a couple of minutes, let cool, then immersion blend.