In a medium size saucepan over medium to high heat, add all of the ingredients for the raspberry preserves. Mash the fruit until small chunks remain, stirring gently to prevent burning. Cook until thickened, about 3 to 5 minutes, then chill in the refrigerator.

Blend graham crackers in a food processor until fine crumbs. Alternatively, crush them in a ziplock bag with a rolling pin. Melt butter and combine with crumbs and sugar until a coarse mixture forms. Press into a parchment lined baking pan.

Blend cream cheese in a bowl until smooth. Mix in remaining filling ingredients until smooth. Pour into prepared crust and bake at 350°F for 20-25 minutes or until set.

Allow to cool for 20 minutes. Pour raspberry preserves over the cheesecake and spread evenly. Refrigerate until completely cooled. Store covered for up to three days.