For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated Imperial Sugar
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated Imperial Sugar
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated Imperial Sugar

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.