First, preheat the oven to 350ºF and grease a 9-inch springform pan. 

Place graham crackers into a high-speed food processor and process until graham cracker crumbs are formed. Measure out 3 cups and then place back into the food processor. Add the melted butter and vanilla into the food processor and pulse until a crumble has formed.

Pour the graham cracker mixture into the springform pan and use a spatula or a measuring cup to form a crust. Try to press the crust down and then up the sides of the pan about ½ inch so the graham cracker crust can hold the filling. 

Bake the graham cracker crust for 5 minutes at 350ºF and then remove and set aside to cool. 

Prepare the raspberry sauce by placing the fresh raspberries, ¼ cup water, and 1 tablespoon of honey into a small saucepan. 

Stir everything together over medium/high heat and bring to a boil. 

When the water has boiled, turn the heat to low and smash the raspberries down with a wooden spoon creating a jam. 

Add the vanilla and pinch of salt to the pot and stir. Let the mixture simmer for 5 minutes. 

Next, dissolve the cornstarch into the remaining ¼ cup of water so that there are no cornstarch lumps. 

Add the cornstarch mixture to the sauce pan and mix. The mixture should begin to thicken. 

Let the mixture simmer over low heat for another 5 minutes. 

Remove the raspberry sauce from heat and pour the sauce through a fine mesh strainer catching the seeds in the strainer and allowing a smooth raspberry sauce to be caught in a bowl. If there is still sauce that isn’t moving through the strainer feel free to pour 1-2 tablespoons of water over the seeds and use a spoon to assist the sauce to move through the strainer. 

Set the raspberry sauce aside and discard the seeds. 

Place a roasting pan or baking sheet with sides into the oven and fill with about 1-2 inches of water. The pan will heat and the water will come to temperature while you make the cheesecake filling. 

Prepare the cheesecake filling by placing the softened cream cheese into a standing mixer and mix on medium speed until the cream cheese is completely smooth. 

Scrape the sides of the bowl and then add the Greek yogurt, honey, and vanilla to the cream cheese. 

Mix on medium/high speed until the mixture is light and fluffy.

Finally, scrape the sides of the bowl one last time and make sure that all of the ingredients are combined. 

Add one egg at a time to the cream cheese mixture beating over low speed. 

When each egg has been just incorporated into the mixture you add the next egg. When you add the third egg, turn the mixer off when it is mixed into the batter. You do not want to over mix! 

Prepare the cheesecake by first wrapping the springform pan with aluminum foil. You do this to keep water from leaking into the bottom of your pan. 

Then, pour the cheesecake filling into the springform pan. Shake the pan to be sure the filling is evenly distributed. 

Set aside ¼ cup of the raspberry sauce for later and then drizzle the rest of the raspberry sauce over the cheesecake in a checkerboard- like design. 

Use a toothpick to swirl the cheesecake and sauce together into a fun swirl design. 

Place the springform pan into the water bath in the oven and bake for 60 minutes. 

When the cheesecake is done there will be a slight jiggle to the cheesecake but it won’t be liquidy. 

Turn the heat off in your oven and crack the oven door so that the cheesecake can cool slowly with the oven (about 60 minutes). This will ensure you won’t end up with a crack on top of the cheesecake. 

Remove cheesecake from the oven and remove the tin foil from the springform pan. 

Place the  cheesecake in the fridge to set. 

Remove the cheesecake from the fridge, take off the sides of the springform pan and serve each slice with a drizzle of the leftover raspberry sauce.