Preheat oven to 350°. Wrap the exterior of a 9″ springform pan, including the base, with a double layer of foil. Set aside.

For the crust, stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325°.

Heat water for the hot water bath (to prevent cracking). Set a medium pot of water on the stove to boil.

Prepare the raspberry puree by processing raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, to remove most of the seeds. Discard the solids. Whisk in the 2 tablespoons sugar and set aside.

Time for the cream cheese filling! Put cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until fluffy. This should take about 3 minutes. Then, with the mixer on low speed, add 1-1/2 cups sugar in a slow, steady stream. Add salt and vanilla and mix until well combined. Add the eggs, one at a time, mixing each until just combined. Do not overmix! Pour cream cheese filling over your baked crust.

Drop raspberry puree by the teaspoon on top.

With a wooden skewer or toothpick, swirl sauce into filling. You should have some raspberry puree left over. Save it to serve with your slices of cheesecake. (Or it makes for an awesome raspberry lemonade!)

Now for the hot water bath. Set cake pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Carefully transfer roasting pan to oven. Alternatively, you can set the cake pan inside the roasting pan, place it in the oven and then ladle the boiling water into the roasting pan. Whatever you feel more comfortable with is fine by me. Bake until cake is mostly set, with just a slight bit of jiggle in the center, 60 to 70 minutes. Don’t wait until the cake is completely set, as you run a higher risk of cracking.

Transfer cake pan to rack to cool completely. Refrigerate uncovered for at least 6 hours. Letting it set overnight is even better. It firms up and gets completely chilled. Before unmolding the springform pan, run a  knife around the edge of the cake. Serve slices with some freshly whipped and slightly sweetened cream, a drizzle of left over raspberry puree, and a sprinkling of fresh raspberries, if desired.