1 ½cupsfinely crushed graham crackers,approximately 1 1/4 sleeves
¾tspcoarse Kosher salt(if using table salt, use half the amount)
1 ½cupscold heavy whipping cream,divided
1envelope (1/4 oz)unflavored powdered gelatin
1pound (2 8-oz blocks)cream cheese,softened to room temperature
2tspvanilla bean paste or vanilla extract
¾cupseedless raspberry jam
Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
Bake the crust for 8 minutes, until fragrant and golden brown. Cool completely.
Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.
In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until smooth, about 2 minutes. Beat in the sour cream and 1/2 cup of the raspberry jam.
Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
Immediately pour the filling into the cooled crust and smooth out the top. Dollop the filling with the remaining 1/4 cup raspberry jam, and use a toothpick or sharp knife to swirl it in.Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 2-3 days.