Preheat the oven to 350°F. Add the graham cracker crumbs and sugar to a bowl and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork, or your hands, until the butter is well dispersed and the mixture resembles wet sand.

Grease a 9” or 10” springform pan, then add the crust into pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down. Place the crust into the oven to bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Turn the oven down to 325°F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.

In a large mixing bowl, or stand mixer, add the soft cream cheese and beat on low until it looks soft and creamy – about 2 minutes. Add the sugar, vanilla, and salt, and beat on low until very creamy – 3-4 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.

Add the heavy cream, pistachio paste, and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform. Finally, add in cornstarch then beat on low one last time on low until the corn starch is well-combined.

Pour the filling over top of the cooled crust in the springform pan, then place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. Place into the oven to bake for 1 hour and 30 minutes. When the cheesecake is done it should still be a little jiggly in the centre.

When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight.

Add the raspberries and sugar to a medium saucepan over medium heat, then cook them down until the raspberries have softened and liquified. About 3-4 minutes.

Remove the sauce from the heat, and, and pour the sauce over a fine mesh sieve, discarding any seeds and pulp, then return the juice back to the saucepan over medium heat. Reduce the sauce until syrupy, but still liquid and not jammy – about 10 minutes.

Place the sauce in a heat-proof bowl, cover with plastic, then place into the fridge to fully cool.

When ready to serve, pour the cooled raspberry sauce over the cooled cheesecake, then garnish with fresh raspberries.