1. Blend crushed graham crackers and cereal with sugar and cinnamon; mix with melted butter to create a moist crumble.
2. Preheat oven to 325 degrees F
3. Press into the bottom and up the sides of a10-inch springform pan sprayed with nonstick cooking spray.
4. Melt raspberry jam or preserves in a small pot over low heat on your stove. Set aside.
5. Separate 3 of the 6 eggs, and mix the 3 whites in a small bowl with sour cream, salt and powdered sugar. Beat until fluffy, approximately 2 minutes, and set aside.
6. In a large bowl, mix cream cheese, 1 cup of sugar, 3 whole eggs and 3 egg yolks, vanilla and lemon juice. Mix until fluffy, approximately 2-3 minutes.
7. Fold sour cream mixure into cream cheese mixture and blend well.
8. Pour into cheesecake pan and top with raspberry jam, swirling raspberry into cake using a fork.
9. Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.

Notes and Suggestions

For more raspberry flavor, add 1 teaspoon of raspberry extract to cream cheese mixture if desired.