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1
Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).
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2
Securely wrap foil around pan.
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3
In a small bowl, combine cracker crumbs and sugar and stir in butter.
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4
Press onto the bottom and 1 inch up the sides of prepared pan.
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5
Place on a baking sheet.
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6
Bake at 350 for 5 to 8 minutes.
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7
Cool on a wire rack.
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8
In a large bowl, beat cream cheese and sugar until smooth.
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9
Beat in the sour cream, heavy cream, and vanilla.
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10
Add eggs and beat on low speed just until combined.
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11
Pour into crust.
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12
Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.
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13
Bake at 350 for 50 to 60 minutes or until center is just set and top appears dull.
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14
Remove springform pan from water bath.
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15
Cool on a wire rack for 10 minutes.
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16
Carefully run a knife around edge of pan to loosen.
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17
Cool 1 hour longer.
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18
Refrigerate overnight.
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19
For sauce, place raspberries and sugar in a food processor.
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20
Cover and process until blended.
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21
For topping, in a small bowl, beat heavy cream until it begins to thicken.
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22
Add confectioners' sugar and vanilla and beat until soft peaks form.
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23
Serve cheesecake with raspberry sauce and topping.
