Cheesecake with Raspberries

Preheat oven to 350 degrees F.

Place graham crackers in a freezer bag. Take a mallet and break the crackers up until they are very fine crumbs.

Pour them into a bowl and combine with melted butter and maple syrup. Use a fork to combine evenly.

Spray a 9-inch spring form pan with Pam Original. Wrap the outside of the spring form pan with foil to avoid leaks. Pour crumbs into the pan and press down gently. Add melted butter and water and pulse until moistened evenly.

Cook crumbs for 8-10 minutes. Remove from oven and let cool, at least 10 minutes.

Meanwhile, beat cream cheeses and sugar with a mixer on medium-high speed until smooth, about 4-5 minutes.

Add Greek yogurt and beat on low for another minute or two, until combined.

Lightly beat egg and egg whites.

Add eggs, flour and vanilla to cream cheese mixture. Beat on medium for 3 minutes, until light and fluffy.

Pour on top of the crust. Place cheesecake in a roasting pan with a 1/3″ of water around the sides. Bake for one hour.

Turn the oven off and let the cake sit in the oven for 30 more minutes. Remove the cake from oven and the roasting pan and place on a wire rack to cool.

Run a knife around the edges and let cool for an hour or two then place in refrigerator and cool completely, 5-8 hours.

Serve chilled with fresh raspberries.