White Chocolate Raspberry Cheesecake

For the raspberry coulis: Thaw raspberries and puree with sugar and lemon juice in a blender or food processor. Work mixture through a mesh sieve into a bowl pressing on solids.

For the crust: Adjust oven rack to the lower-middle position and heat the oven to 325 degrees F. Combine the graham cracker crumbs and sugar in a medium bowl; add 5 Tbl of melted butter and toss with a fork until evenly moistened. Press graham cracker mixture into bottom of 9-inch springform pan. Bake until fragrant and brown around the edges, about 13 minutes. Cool on wire rack while making filling.

For the filling: Increase the oven temperature to 500 degrees F. In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute; scrape the bowl. Beat in the remaining sugar until combined, about 1 minute; scrape the bowl. Add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute; scrape the bowl. Add the egg yolk and 1 egg and beat at medium-low speed until thoroughly combined, about 1 minute; scrape the bowl. Add remaining eggs 2 at a time beating until thoroughly combined, about 1 minute scraping the bowl between additions. Add melted chocolate and raspberry coulis and mix on low speed until incorporated.

Lightly brush the sides of the springform pan with melted butter. Wrap the pan in aluminum foil and pour filling into the pan. Place the wrapped pan in a roasting pan containing enough hot water to come half way up the sides of the springform pan. Bake 10 minutes and without opening the oven door, reduce the heat to 250 degrees F and continue baking until cheesecake registers 150 degrees F on an instant read thermometer inserted in the center; about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Refrigerate until cold, at least 3 hours and preferably 5 hours to overnight. Unmold the cheesecake and let stand at room temperature for 30 minutes before serving topped with raspberry coulis.