Vanilla Bean Cheesecake

Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
In a food processor, pulse graham crackers until you get 2 cups of crumbs.
Add in salt and butter and pulse until combined.
Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.
Bake at 350 for 10 minutes.

In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour, and mix until just combined.
Mix in the vanilla “seeds” and mix until evenly distributed.
Pour in the heavy cream and start whisking on low speed, increasing to high for about 1 minute. Scrape the sides and bottom of the bowl.
Add in eggs one at a time, fully incorporating after each addition.
Scrape the sides and bottom of the bowl.
Give one final mix to make sure everything is incorporated.
Pour half of the batter into the baked crust and dollop with about half of the raspberry sauce.
Use a toothpick to swirl the sauce.
Top with the remaining cheesecake batter then dollop with the remaining raspberry sauce and swirl with a toothpick.
Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)
Allow the cheesecake to come to room temperature and place in the refrigerator overnight.
Top with whipped cream serve
ENJOY!