Roasted Raspberry-Chipotle Cheesecake With Lemon Glaze

• FOR THE CRUST:
• 6 Tablespoons Unsalted Butter, melted
• 1-1/2 cup Graham Cracker Crust
• 2 Tablespoons Sugar
• 1 dash Fine Salt
• FOR THE FILLING:
• 12 ounces, weight Cream Cheese, Softened
• 4 ounces, weight Sour Cream
• 3/4 cups Sugar
• 2 Eggs
• 1 teaspoon Vanilla
• 1/2 cups Raspberry Chipotle Sauce
• FOR THE GLAZE:
• 1 cup Sour Cream
• 1/4 cups Confectioners Sugar
• 1 Tablespoon Lemon Zest
• 1 Tablespoon Lemon Juice

1. Mix crust ingredients together and press evenly into the bottom of a 9-inch spring-form pan. Refrigerate the crust while preparing the filling.
2. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
3. Pour the filling into the crust. With a spoon, drip raspberry chipotle sauce in circles all over the top of the cheesecake, then use a toothpick to swirl the sauce into the cheesecake filling (in a pretty design if you'd like.)
4. Bake for 45 minutes at 350u0b0F. Remove from the oven and let cool.
5. Mix the glaze ingredients together, and spread on top of the cheesecake once cooled.

unsalted butter, graham cracker crust, sugar, salt, filling, weight cream cheese, cream, sugar, eggs, vanilla, sour cream, ubc, lemon zest, lemon juice

Taken from tastykitchen.com/recipes/desserts/roasted-raspberry-chipotle-cheesecake-with-lemon-glaze/ (may not work)