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1
Grease two 4 1/2-inch springform pans with butter or cooking spray. Line bottom with parchment paper, then grease paper.
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2
In a skillet, toast oatmeal until browned. Combine toasted oats, graham cracker crumbs, sugar and cinnamon in a bowl. Melt butter and pour over oat mixture, stir with a wooden spoon til mixture comes together. Divide evenly between the prepared pans, pressing gently into an even layer. If you want to bake the crust, add it to a preheated 325 F oven and bake until fragrant and brown, about 15 mintues. If you don't want to bake the crust, pop the pans in the fridge for at least an hour.
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3
When ready to make filling add cream cheese and sugar to bowl. Split the vanilla bean in half, scrape out the seeds, and add the seeds to the cream cheese mixture. Mix together. Add some to all of the lemon zest and juice, depending on personal taste (I added all of it because I love lemon).
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4
In another bowl, whisk heavy cream till soft peaks form. Add half of the soft whipped cream to the cream cheese mixture, gently fold in. Then fold the remaining cream into the cream cheese til blended. Spoon filling into the crusts and smooth out the top. Refrigerate at least an hour.
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5
When ready to serve, run a sharp knife around edge of pans to loosen; remove cheesecake from pans and transfer to serving plate.
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6
Prepare the topping by adding raspberries and sugar to a bowl and scrunch together with your fingers. Pour half the fruit topping onto top of cheesecake, smooth out with back of spoon. Serve and enjoy.
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7
Note: I only top one of the cheesecakes and I refrigerate the rest of the topping for a day or two until we're ready to eat the second cake, which I top with raspberries before serving.
