Preheat oven to 325 degrees F. Grease a 9-inch springform pan and wrap it in a double thickness of aluminum foil.

Mix all the crust ingredients together in a small bowl. Press into the bottom of the springform pan.

Beat cream cheese and sugar until light and fluffy. Beat in the sour cream and vanilla. Add the eggs, one at a time, beating well after each addition.

Pour cream cheese mixture into prepared pan. Drop raspberry sauce randomly over top of cream cheese mixture; use a knife to swirl it through the batter—do not overmix!!

Set the pan in a large roasting pan and pour about 2-inches of water in the roasting pan (making a water bath).

Bake for 70-80 minutes, or until center is almost set. Remove from the oven and set the pan on a rack. Cool 10 minutes then run a knife along the outside of the cake loosening it from the sides. Cool an additional hour then cover and refrigerate until completely chilled, preferably overnight.