Mix crumbs and melted butter and press into the bottom of a well buttered springform pan.
Cream the cream cheese with lemon juice until very smooth and light.
Add sugar and beat again until smooth.
Add eggs one at a time, beating well after each addition.
Pour into prepared pan and bake at 300 degrees for one hour. Cook in a water bath.
Mix all ingredients and spread carefully on baked cake. Return to oven for five minutes. Cool and chill well.
Combine all ingredients in a blender or food processor until smooth. Chill until ready to put on cheesecake.
Top with Fresh Raspberries