Preheat oven to 325F
Grease and line an 8×8 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.