Preheat oven to 325F
Grease and line an 8x8 pan with parchment paper, hanging over the sides for easy removal
To make crumbs, just pulse some graham crackers in the food processor until fine
Combine crumbs, ½ cup sugar and butter in the food processor until it is one even texture on the bottom of the prepared pan
In a stranding mixer with paddle attachment, whip cheese until fluffy; beat in sugar; continue to beat until light and fluffy
Add eggs, one at a time, beating well after each addition. Then stir in heavy cream.
If at all lumpy, strain through sieve. Pour into the pan.
Drizzle ¼ cup Organic Vital Berry juice onto the cheesecake and with a toothpick, add swirls
Bake at 325F for 1 hour. Turn the oven off and leave the cheesecake in the oven for 1 hour.
Remove from the oven and let it cool gradually to room temperature, chill in the fridge for at least 4 hours.
When ready to serve, spread the sour cream on top of cheesecake. Garnish with raspberries and a drizzle of Organic Vital Berry.