Select a 9″ spring form cake pan. Preheat the oven to 350°F.
Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
Set the pie pan onto a baking sheet, if desired; this makes it easier to move the cake pan in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
Place the cheesecake in the oven. Bake it for 20 minutes, then cover the crust with a piece of of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1″ from the edge should read between 165°F and 170°F. The filling won’t look entirely set in the center.
Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don’t let the berries cook.
Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.
Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired.