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1
Pre-heat the oven to 300 degrees F. Mix the crushed graham crackers, cashews, butter and sugar together in a medium bowl or food processor.
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2
Line the springform pan with aluminum foil and press in the mixture fir the crust until all bottom sides of the pan are covered equally.
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3
In a medium bowl; beat the cheese and sugar until smooth.
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4
Add the eggs and extract and beat for an additional minute.
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5
Add the yogurt and flour and beat for another 2 minutes.
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6
Carefully pour over the crust, being sure to distribute the filling evenly.
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7
Fill the outer pan of your springform pan with hot water and set into the oven to bake.
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8
Bake for approx 1-1 1/2 hours until the edge is set at least 2 inches from the rim, the center should still jiggle.
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9
Meanwhile; puree' the raspberries in a blender or food processor.
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10
Put a saucepan on the stove and put all of the ingredients to the raspberry sauce inches Stir until warm and remove from heat.
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11
Keep in fridge until needed.
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12
Turn the oven off and leave in for an additional 30-50 minutes until only an inch-wide diameter of the cheesecakes center still jiggles.
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13
Run a metal spatula along the edge of the cheesecake to loosen the edges and prevent sticking.
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14
Cool the cheesecake for at least 6 hrs in the fridge before eating and serve with raspberry sauce.
