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………………..I have weekend guests coming later today….my nephew Matty, my Godson, and his partner Michelle…….Since the Chocolate Cheese Cake is GONE!…..I made my first RASPBERRY CHEESE CAKE!………The crust and batter are classic…….GRAHAM CRACKER CRUST, and the batter is CREAM CHEESE, SOUR CREAM, SUGAR, EGGS and VANILLA…….It’s the raspberry sauce that takes a little time…..RASPBERRIES, SUGAR, a table spoon of FRESH LEMON JUICE and 1/2 cup of water……You put it in a sauce pant on low to medium heat and stir, stir stir until the berries break down. Then you are supposed to put the sauce in a sieve and push it through leaving the seeds behind, which I did……but……for me it wasn’t pureed enough so I waited for it to cool, and put it in my food processor to get it really smooth……Then after baking the crust in the oven for 15 minutes and letting it cool, I poured half the batter into the spring pan….then with a table spoon I started to drizzle the raspberry sauce over the batter evenly……Next with a large spoon I dolloped the rest of the batter carefully on top. When it was even I added the rest of the raspberry sauce dropping it evenly over the batter…..Next, I took a tooth pick and zig zagged it over the sauce as you see in the top two pictures at the right, and into the oven it went in a hot water bath. The spring pan had two layers of tin foil wrapped around it from the bottom up the sides…. It cooked for 55 minutes, then I turned the oven off and let it sit in the oven to cool slowly to prevent cracks for another hour with the door closed…..After that out of the oven it came…out of the water bath and I removed the tin foil. It sits on a wire rack, bottom right photo, to completely cool……Then into the refrigerator over night…..That’s supposed to be THE END…..but…..I will ADD a top layer of Bonne Maman Raspberry Perserves!!!….and finish decorating it with fresh Raspberries!….If it tastes as good as it smells it’s going to be scrumptious……I’ll post photos of the finished RASPBERRY CHEESECAKE!