Grind the crackers, add the melted butter and mix well until the mixture resembles wet sand.

Line an 8-inch diameter spring form pan with foil in several layers.

Transfer the cracker mixture into the pan to form the bottom and sides. Bake in the oven for 10 minutes at 350 F. Remove and let cool.

For the sauce. Mix raspberries with sugar in a saucepan on medium heat, stirring occasionally, until the raspberries become soft.

Leave some fresh raspberries for decoration.

Strain raspberries through a sieve.

Return the juice to the saucepan and cook over medium heat until it has evaporated - it should be very viscous and syrupy but not jammy. Leave some for adding to the filling and some for decoration.

Mix cream cheese with a whisk. Add room temperature yogurt, vanilla and lemon extracts, powdered sugar and corn starch, and mix until smooth.

Add room-temperature eggs, one at a time, mixing well after each addition until smooth.

Add two tablespoons of the raspberry sauce.

Mix well and pour the filling over the cooled base.

Bake for 1 hour at 325 F. Cool, and refrigerate overnight.

Add fresh raspberries to the rest of the sauce, and mix gently.

Before serving, decorate the top of the cheesecake with raspberry sauce. Add a few mint leaves.

Enjoy![mv_schema_meta name="How to Make Lemon Raspberry Cheesecake with Greek Yogurt"]