Share a Spoon - Give me the Raspberry!

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Happy Thursday my lovelies!
It's Share a Spoon Thanksgiving DESSERTS!
There are two phases of Thanksgiving Day eats.  Right?  I mean first you have that indulgent meal with turkey, dressing and all the delicious gravy.   Then there are the sides...the casseroles, sweet potatoes, mashed potatoes, cranberry sauces.  So that's the first phase.  DINNER.  (The links will take you to the two previous weeks...good stuff, sides, turkey, dressing and all the family favorites Shared.)
and then....later....when your food has settled...you know, after that turkey coma nap....there is.....*a light shines down and the music of angels rings and the skies part and there is a pause*.....DESSERT!
Oh how I love dessert on Thanksgiving.  I usually have a sliver of several things.  You know cause really...you have to try several things right?  RIGHT?!?
So usually we have a plethora of offerings on the dessert table.  Yes, I said dessert TABLE.  My daddy is all about lemon pies.  So there is that.  BDC loves pumpkin pie.  I make those for him, though I wouldn't put that on my fork...um..ever.  Eww!  It's a texture thing.  Can't do it.  Usually there are a couple other pies, chocolate creme, cherry, this year there will be a pecan pie.  My mom usually makes this Devil's Food cake trifle thingy with toffee bits (aka crushed Heath Bars).  I usually bake an assortment of cookies and breads like banana nut and pumpkin.
And then....there is the mother of all desserts.  CHEESECAKE!  But not just any cheesecake.....Lemon Cheesecake with Raspberry Sauce.  *swoon*  OH HOW I LOVE CHEESECAKE!

Lemon Cheesecake with Raspberry Sauce
Ingredients:
Crust2 cups (1 sleeve) cinnamon graham crackers crushed1 stick butter melted
Filling2 8oz packages room temperature Philadelphia Cream Cheese2 cups sour cream3 whole extra large eggs + 2 yolks1 cup granulated sugarZest of two large lemons1 teaspoon pure vanilla extract (do not use imitation)
Raspberry Sauce
1/2 pint of fresh raspberries1 lemon zested2 lemons juiced1/2 cup granulated sugar1/2 jar seedless red raspberry jam (roughly 1 cup)

You'll need a 9" springform pan.  Spray it well with cooking spray.  I use Pam.
Preheat your oven to 325 degrees.
Crunch the whole package of graham crackers into a food processor.  You can beat them into submission fine crumbs if you don't have a food processor.
Melt a stick of butter.  I use the microwave.  Feel free to do it on the stove top if you like.
Add the graham crackers to the melted butter and stir with a fork until all of the crumbs are completely coated.  It should look like wet sand.

Pour the coated crumbs into the prepared springform pan.  Smooth the crust out into an even layer pushing up the sides of the pan about 1/4".  I use a shot glass.  Seems to be the best tool for this, but feel free to use a flat bottom glass or measuring cup.  Put the crust in the refrigerator.

In a large mixing bowl or kitchen top mixer add the softened room temperature              Philadelphia Brand cream cheese.  (I have tried the inexpensive cream cheeses, off brands and whatnot...I DO NOT RECOMMEND them.  Pay the extra 0.50 cents.  TRUST ME.) Mix for a minute or two until the cream cheese is creamy and lump free.

Slowly incorporate the three eggs and the additional 2 egg yolks, one at a time.  Scrap the sides down periodically until everything is creamy.  Add the sugar and continue mixing until the mixture is light and creamy.  Incorporate the vanilla and sour cream until completely incorporated.  Don't over mix.

Remove the set up crust from the refrigerator.  Cover the bottom and sides of the springform pan with aluminum foil.  Pour the cheesecake batter into the crust.
Place the foiled springform pan in a large roasting pan or cake pan.  Add hot water to about half way up the sides of the pan.  Place in the oven and bake for 45 minutes. 

Remove from the oven.  At this point the cheesecake should be set, but still jiggle a bit.  It's done.  Don't over bake it.  Allow to cool in the waterbath for 30 minutes. 
Remove from water bath.  Remove foil.  Cover the top of your springform with aluminum foil or a plate and place in the refrigerator.  Now...the hard part.  Don't touch it for at least 6 hours.  Preferably overnight.  *sigh*
Sauce Directions:
Rinse the fresh raspberries.  In a small sauce pot, add juice of two large lemons, clean raspberries, 1/2 cup sugar and the lemon zest.  Bring to a boil.  Stir the raspberries frequently with a fork mashing the berries as they boil.  Cook for 3-4 minutes.  Remove from heat.  Allow to cool for 10 minutes.
In the food processor or blender add the cup of seedless raspberry jam and the cooled raspberry mixture.  Blend for a couple minutes until completely combined.
Pour the mixture through a mesh strainer into a bowl and allow to cool completely.  Once it's cooled I usually put it into a condiment container (squeeze bottle).  You can certainly put it in a pretty small gravy boat or something similar.  Refrigerate.  This sauce keeps for a couple of weeks in an airtight container.  It's fabulous on vanilla ice cream!  
I'm very Thankful you Smackers have Shared this last year with me.  I wish you all a very Happy Tasty Thanksgiving!

I'll see you here Saturday for a very special Share a Spoon Giveaway!