Raspberry Cheesecake

1 . Stage

In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.

2 . Stage

Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.

3 . Stage

Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

4 . Stage

Preheat oven to 325°. Wrap outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.

5 . Stage

Press cookie mixture into bottom and up sides of prepared pan.

6 . Stage

Bake crust until lightly golden, 12 to 15 minutes. Let cool.

7 . Stage

In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.

8 . Stage

Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.

9 . Stage

Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.

10 . Stage

Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.

11 . Stage

Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.

12 . Stage

Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.

13 . Stage

Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.