Baked Raspberry Cheesecake

Baked Raspberry Cheesecake
One 9" pan

graham crackers (maybe...5-6)
1/2 stick butter, melted
2.75 bars cream cheese, one of the light
2 tbsp plain flour
1/2c heaping superfine sugar
vanilla extract
2 eggs, plus 1 yolk
.6c sour cream
2 cartons raspberries
fine sugar

1. Heat the oven to 350f. Crush the crackers, mix with the butter.
Press into a 9 inch springform pan and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of
vanilla, eggs, the yolk and sour cream until light and fluffy. Stir in
half the raspberries and pour into the pan. Bake for 40 minutes and then
check, it should be set but slightly wobbly in the center. Leave in the
pan to cool some, then 3+ hours in the fridge.
3. Keep a few raspberries for the top and put the rest in a pan with 1
tbsp fine sugar. Heat until juicy and then squash with a fork. Serve the
cheescake with the raspberry sauce and raspberries.