In a small mixing bowl, add all crust ingredients and, using your hands, mix together until well-combined.
Press crust mixture into bottom of 9 inch springform pan.
Bake crust for 8 minutes.
Remove crust from oven and reduce oven heat to 325 degrees.
Add filling ingredients to a large mixing bowl and, with a hand mixer, mix together until well-combined.
Bake at 325 degrees for 1 hour, 10 minutes.
After cook time has elapsed, turn oven off, open oven door 1 inch, and allow cheesecake to cool slowly in oven for 1 hour.
Remove cheesecake from oven, cover with foil, and chill in refrigerator for 4 hours prior to serving.
For optional Raspberry Cream Sauce, microwave frozen raspberries until just warmed, about 45 seconds. Add raspberries and heavy cream to blender and blend until smooth. Pour over cheesecake immediately before serving.