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FOR THE PUDDING:
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Let the graham cracker pieces soak in the cream in a small bowl. Cover it with plastic wrap and place in the fridge at least 4 hours, better yet, overnight.
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Grease a 10-inch spring form pan.
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In a large bowl combine the graham cracker cream from the fridge with milk, eggs, brown sugar, and salt. Whisk until fully combined.
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Dip the brioche slices in the custard mixture, making sure the bread gets very soaked. Then layer the bottom of the spring form pan with the soaked bread. You will have to tear some of the pieces to make them fit. You only want one layer as you are making a crust so to speak. Press down to make sure the bread is in there tightly, as batter will be going on top of this.
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FOR THE CHEESECAKE:
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Preheat oven to 325F.
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Using a stand mixer with the paddle attachment, beat together the cream cheese and sugar on medium-high speed until fluffy, about 3 minutes.
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Add the eggs, one at a time, scraping down after each addition.
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Add juice and flour and beat until fully combined.
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Pour batter over the prepared bread pudding in the spring form pan, smoothing the top with a spatula to make sure it is even.
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Bake for 45-55 minutes depending on your oven. You will know it is done when the middle is solid, but still has a little jiggle to it.
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Remove from oven and let it cool on a wire rack to room temperature. Then place in fridge for 8 hours or overnight. Serve with raspberry sauce.
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FOR THE SAUCE:
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Combine the berries and sugar in a small saucepan, and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220u00b0F (5 to 8 minutes). Then remove from heat and let it cool slightly, then force the sauce through a sieve and into a bowl in order to remove seeds (or if you prefer, you can leave a few seeds in there just to prove you made it). Refrigerate sauce until cold before using it to top your cheesecake slices.
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Sauce recipe from Jenni's Splendid Ice Creams at Home by Jenni Britton Bauer
