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Preheat oven to 350°F and line a 9×9 pan with parchment. In a large bowl add steel cut oats, almond flour, baking powder, and salt. Whisk together until well combined. Add sugar, buttermilk, and vanilla extract to the dry ingredients. In a small microwave-safe bowl melt the butter.
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Make the crust first. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture. When it begins to stick to itself, you know it's ready! Line an 8 x 8" baking pan or dish with parchment paper on the bottom and sides. Press the crust mixture into the bottom evenly.
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In a large bowl, beat the cream cheese until smooth with an electric mixer. Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated. In a separate bowl, whip the cream until stiff peaks form.
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Line an 8×8 baking pan with parchment paper and set aside. In a plastic bag, crush the graham crackers finely with the bottom of a measuring cup. In a large bowl, combine graham crackers, 1/4 cup confectioners' sugar, salt, and melted butter. Stir the mixture the mixture is the texture resembles wet sand.
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Remove from heat and let cool for 15 minutes. Spread the cooled raspberries over the crust and put back in the refrigerator. Whip the cream to firm peaks in a small bowl. In another bowl, beat the softened cream cheese with the sugar and vanilla until smooth. Fold in the whipped cream gently.
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1/4 cup granulated sugar. Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust. Refrigerate crust for at least 30 minutes.
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Let it cool slightly. Pour the gelatine mixture into the cheesecake batter and whisk until combined. Reserve 1/3 of the batter into another small bowl. Mash the raspberries until a puree forms, add the mixture into the reserved cheesecake batter and mix well. Make sure to reserve some raspberry puree for the top.
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Instructions. Finely crush the graham crackers with a rolling pin. Stir the sugar and melted butter into the crumbs. Press into the bottom of a 9 x 13 inch pan. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until light and fluffy.
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Raspberry Cream Layer. In a mixing bowl, beat 8 ounces of the cream cheese with the raspberry extract and red food coloring. Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour.
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Leave oven on. For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
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Instructions. Coat an 8×8 inch baking dish with nonstick cooking spray. Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium sized mixing bowl. Press into the bottom of the prepared baking dish to create the crust layer. Refrigerate while you prepare the filling.
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Line a 9×13" square baking pan with parchment paper on bottom and sides and set aside. For the crust, combine graham crackers and butter, and mix until all crumbs are covered. Press mixture firmly into an even layer in your prepared pan. Refrigerate while doing the filling.
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Start by making the raspberry filling. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, raspberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool completely, set aside. Next, make the crust.
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Pour the cream cheese mixture into the heavy cream and fold the mixture in until no white streaks remain. Pour the filling into the chilled crust and chocolate, smoothing the top. Place in the freezer for at least 2 hours to firm the filling. Remove from the freezer 10-15 minutes before slicing and serving.
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Cook for around 5 minutes, stirring regularly, until the raspberries have broken down and the sauce slightly thickens. Once cooked, remove from the heat and push the cooked raspberries through a fine-mesh strainer, balanced over a small bowl, rubbing them along the bottom of the sieve with a spoon.
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Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
