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Preheat your oven to 140 degrees Celsius or 285 degrees Fahrenheit. Start by greasing the springform and line with parchment paper. Crumble the Lu Bastogne cookies either by adding them in a zip-lock bag and smashing it with a rolling pin or simply by using a blender.
Melt the butter in a small saucepan, add in the Bastogne crumbs and mix together. Divide the dairy butter and Bastogne mixture in the springform. Press firmly and make sure there are no holes visible.
Add the cream cheese, 4 eggs, powdered sugar and the flour into the stand mixer bowl and mix on high speed until a smooth mixture has formed.
Grate the lemon and squeeze the juice from the lemon, add the lemon zest and juice to the mixture and give it a good stir.
Pour the cream cheese, eggs and powdered sugar mixture over it. Mash the frozen raspberries with a fork and swirl them into to cream cheese mixture.
Add the springform into the oven for about 30 to 35 minutes, bake at a temperature of 140 degrees Celsius or 285 degrees Fahrenheit. When the cheesecake is done, remove it from the oven and set it aside to cool.
Refrigerate when at room temperature. You can decorate the cheesecake to your liking for Christmas with raspberries and sugar decorations, enjoy!