For the crust:
1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
2 Tbsp sugar
Pinch salt
4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted

For the filling:
2 pounds cream cheese (900g), room temperature
1 1/3 cup granulated sugar (270g)
Pinch of salt
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)

For the sour cream topping:
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35g)
1 teaspoon vanilla extract

For the raspberry sauce:
12 ounces (340g) fresh raspberries
1/2 cup granulated sugar (100g)
1/2 cup water (120 ml)
Special Equipment:
9” x 2-3/4” round springform pan