Raspberry Cheesecake

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted butter
• Blackberry Patch Raspberry Syrup
• 16oz cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1/2 cup granulated sugar 
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1/4 tsp salt

Preheat oven to 350 degrees. Butter a 9'x9' glass pan. Mix butter and graham cracker crumbs and press into the bottom of pan. Bake for 8-10 minutes. 

Lower oven temperature to 325 degrees. In a large bowl, mix together the cream cheese, sugar and lemon zest until light and airy. Add the sour cream and eggs one at a time until combined. Mix in the lemon juice and salt and pour into the prepared pan. Pour Blackberry Patch Raspberry Syrup over top of the cheesecake and use a toothpick or skewer to swirl the syrup. Place the pan in a larger pan and bake for about 1 and a half hours or until the middle no longer jiggles. Allow to completely cool before removing from pan.

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