Start to finish: 1 hour 30 minutes
Impresses: 1 9-inch cheesecake
2 cups graham cracker crumbs
8 tablespoons butter (1 stick), melted
1 tablespoon cinnamon
1¼ cups sugar, divided
4 8-ounce blocks cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup Mexican crema
Heat oven to 325 F.
Mix together graham cracker crumbs, melted butter, cinnamon and ¼ cup sugar in a large bowl until combined.
Press graham mixture into the bottom of the springform pan, using the bottom of a measuring cup to evenly distribute and press into the sides. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together remaining sugar, cream cheese, vanilla and cinnamon on medium-high speed until fluffy, about 4–5 minutes. Scrape down sides of bowl and add in crema. Beat to combine.
With mixer on medium-low speed, add in eggs one at a time until combined.
Pour mixture into pan over crust and bake 50–60 minutes or until top is golden and a toothpick inserted in the center comes out clean.
Cool completely before topping with raspberries and slicing.
Special tools: 9-inch springform pan