Raspberry Cheesecake

I. Love. Cheesecake. And this one is SO good. Every time I make this I am surprised again at how delicious it is. I have made it with raspberries, blackberries, and strawberries...and I'm sure it would taste great with blueberries too. While berries are so cheap you have got to try this out!

Crust: (Though I just use 2 pre-made graham cracker crusts and it works great)
1 Cup Graham Cracker Crumbs
2 Tbsp. Sugar
2 Tbsp. butter, melted

Combine crust ingredients and press down into springform pan. Bake for 10 minutes at 350 degrees. Remove and allow to cool. Turn oven down to 325 degrees.

Cheesecake:
16 oz (2 pkg) Cream Cheese, softened or room temperature
1 1/2 Cups Sugar
1 Tsp. Vanilla
1 Pinch Salt
4 Eggs

Cream cream cheese until smooth in either a kitchen aid or using a hand mixer. Add sugar and cream until smooth and homogonous, scrapping down the sides of the bowl with a rubber scraper if needed. Add vanilla and salt and cream until smooth. Add eggs one at a time, creaming mixture each time. Pour batter over crust and tap lightly to bring any bubbles in the mixture to the top.

Berry Puree:
6-8 oz. berries
2 Tbsp. Sugar

Puree berries in blender or food processor until smooth. Strain through a fine sieve to remove seeds. Stir in sugar. Dollop berry puree on top of cheesecake filling and swirl in with a toothpick. Bake 60-65 min. at 325 degrees in a waterbath. Allow to cool and serve chilled.

(In order to give credit where credit is due, this is a Martha Stewart recipe)