Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake
4 (8 ounce blocks) cream cheese (room temperature)
1/4 cup sugar
2/3 cup sour cream
2/3 cup whipping cream
4 large eggs
1 tsp. Vanilla
2 tbsp freeze dried raspberries

Wafer Crust
1 large bag of vanilla wafers
1/4 cup sugar
3/4 cup butter

Coulis
1 cup fresh raspberries
6 tbsp butter
1/4 cup sugar
Half the juice of a large lemon


Coulis Directions:
Place ingredients in a small saucepan over medium heat. Simmer for 3 minutes. Puree with stick blender. Strain into a bowl. Discard seeds. Refrigerate.

Crust:
Mix wafer crumbs, melted butter and sugar together and press into bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool.

Cake Directions:
In large mixing bowl, beat together cream cheese and sugar. Beat until thoroughly mixed. Add vanilla and stir in eggs, one at a time. Mix until incorporated. Beat sour cream, whipping cream and dried raspberries. Pour half mixture in the pan, a portion of the raspberries coulis, then the remainder of the cake mixture. Pour circles of the coulis on top, then swirl together with a skewer.
Bake in a 325 degree oven for 1 hour. Open oven and let sit in the oven for another hour. Place on counter and let sit for another two hours. Place cake in refrigerator for at least 6 hours before serving.