I have to admit I have a slight addiction to cheesecake. Probably one of the reasons I love going to The Cheesecake Factory. There's just something about that creamy baked filling and the graham cracker crust. I love all variations!
Now for the topping. You can use fresh or frozen raspberries. In a saucepan put 1 1/2 cups berries with 1/2 cup sugar, 2 Tbsp cornstarch, and 1/2 cup water. Put on the stove over high heat. Make sure you stir often to keep this from burning.
Spread out on top of the cheesecake and then put back into the fridge to chill another hour to really let that raspberry topping set up.