Step 1

Preheat oven to 350F. Line 8×8 baking dish with 2 rectangles of parchment paper (so it is hanging out on both sides and will help lift the cheesecake out) and nonstick spray.

Step 2

In a food processor, blend together graham crackers and melted butter until fine crumbles.

Step 3

Press into bottom of baking dish evenly and bake for 10 minutes. Let cool.

Step 4

While crust is baking, add raspberries, maple syrup, and water to a small sauce pot over medium-high heat. Let cook and bubble until raspberries have been reduced, about 6-7 minutes. Press down raspberries using a potato masher or back of a fork to break up occasionally.

Step 5

Run raspberries through a sieve to separate the juice from the seeds, pressing down to get all of the liquid out of the seeds. Save the juice and add 3 tbsp of seeds back into the raspberry juice mixture. Discard the remaining seeds.

Step 6

Refrigerate raspberry juice for 15 minutes to allow a slight thickening.

Step 7

While juice is chilling, blend together cream cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, and salt until well combined, scraping down sides as needed.

Step 8

Pour cheesecake batter into baking dish with crust. Gently add the raspberry mixture to the top of the cheesecake mixture in drips and dollops all around the cheesecake. Use a toothpick or knife to run swirls throughout the raspberry mixture into the cheesecake. It should look like pinkish/red swirls.

Step 9

Bake for 34-36 minutes or until cheesecake is just slightly jiggly in the center. Let cool for 45 minutes on counter and then at least one hour in the fridge before serving.

Step 10

Slice into squares and top with raspberries. Dust with powdered sugar.