Raspberry Cheesecake Perfection

Instructions:
Step 1: Preheat oven to 325°F (160°C). Place the crust in a springform pan and wrap the bottom with foil to prevent leakage.

Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, vanilla, and lemon juice; mix well.

Step 3: Add eggs one at a time, beating just until blended after each addition. Avoid overmixing.

Step 4: Gently fold in 1½ cups of raspberries. Pour the mixture into the crust and smooth the top.

Step 5: Bake for 55–65 minutes or until the center is almost set. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.

Step 6: Chill in the refrigerator for at least 4 hours or overnight.

Step 7: Before serving, top with remaining fresh raspberries, whipped cream, a dusting of powdered sugar, and mint leaves if desired.

Storage Information:
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving.