Crust

• Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7" pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.)

  Double Pan method: use a larger round pan (8"-9") instead of wrapping the springform with aluminum foil. Picture for reference.
  
• Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

Cheesecake

• Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
• Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
• Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
• Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. 
• Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
• Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
• Refrigerate uncovered for 8 hours or overnight.

Raspberry Sauce

• Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
• Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. It will thicken as it cools.

Assemble

• Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

Slice, serve & enjoy!