-
1
Preheat the oven to 350F.
-
2
Wrap the exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
-
3
Stir together the cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl.
-
4
Press the crumb mixture firmly onto the bottom of the pan.
-
5
Bake until set, about 10 minutes.
-
6
Let cool in the pan on a wire rack.
-
7
Reduce oven heat to 325F.
-
8
Process the raspberries in a food processor until smooth, about 30 seconds.
-
9
Pass the puree through a fine sieve into a small bowl; discard the solids.
-
10
Whisk in 2 tablespoons sugar, and set aside.
-
11
Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
-
12
With the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow, steady stream.
-
13
Add the salt and vanilla; mix until well combined.
-
14
Add the eggs, one at a time, mixing each until just combined (do not overmix).
-
15
Pour the cream cheese filling over crust.
-
16
Drop the raspberry sauce by the teaspoon on top.
-
17
With a wooden skewer or toothpick, swirl the sauce into the filling.
-
18
Set the cake pan inside a large, shallow roasting pan.
-
19
Transfer to the oven.
-
20
Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the cake pan.
-
21
Bake until the cake is set but still slightly wobbly in center, 60 to 65 minutes.
-
22
Transfer the cake pan to a rack; let cool completely.
-
23
Refrigerate, uncovered, 6 hours or overnight.
-
24
Before unmolding, run a knife around the edge of the cake.
