Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.

Grease a 9-inch springform pan with butter.

Wrap the pan in foil, making sure the bottom is completely covered. Reserve.

Crush the graham crackers in a food processor until finely crumbed.

Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.

Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.

Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Make sure you give it some extra love with a spatula, so everything gets incorporated!

Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.

Pour the batter over the cooled crust.

Set the springform pan - still wrapped in foil - in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.

Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.

After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.

Chill the cheesecake overnight, uncovered.

Before serving, let the cheesecake stand at room temperature for at least 30 minutes.

Unmold the cake, transfer to a serving dish and top it with the sauce.

Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.

Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.