Direction to make this New York Cheesecake:

1 ) Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1″ (2.5 cm) up the side of a springform pan.

2 ) Let the crust cool in the fridge while you prepare the filling.

3 ) Increase the oven temperature to 302 F (150 C). It needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough.

4 ) Cream the Sugar & Cream Cheese: In a large bowl, combine the sour cream, cream cheese, cane sugar, and whisk with your hand for about 6 minutes, until light and fluffy. Spread around 1 Tbsp. on the mixture and give it a little more whisk.

5 ) Whisk in the eggs one at a time until well mixed with other elements, and scrape down the sides and bottom of the bowl to ensure all of the mixtures is evenly combined.

6 ) Pour the ½ of heavy cream, 1 Tbsp. of lemon juice, and 1 Tbsp. grand Marnier into the mixture and whisk until combined.

7 ) Now, you should have a nice lite and runny batter, sift it and then pour into your springform pan.

8 ) Place the pan in a hot water bath, slide it in the center rack and bake it in a preheated oven at a 475 F (246 C) for 1 hour. After that turn, the oven off, let the door half opened and the cheesecake cool inside.

9 ) Let the cheesecake cool and then refrigerate for at least 6-8 hours covered with a plastic wrap, before removing the sides of the pan and slicing.

10 ) Put raspberries, sugar, 1 tsp lemon juice in a handy pot and melt the whole on a medium heat stove. Sift the mixture and serve it with your cheesecake.