Add the crust ingredients into a food processor and blend for about 20 seconds.
Take the dough with your hands and add it to a 9 inch springform pan. Press with your fingers and spread the dough all over to make a crust.
Raspberry Lemon Cheesecake
In a small bowl, add the gelatin and boiling water. Mix until the gelatin has dissolved.
Add the raspberries to a pot with the water. Bring to a boil and crush the raspberries with a fork. Add the gelatin to the raspberries and mix. Turn off the heat and set aside. *Note: If you don't want any raspberries seeds inside your cheesecake, you can put the mixture through a sieve and just keep the raspberry juice and discard the seeds.*
In a large food processor, add the cream cheese and sour cream. Process until smooth. Add the lemon juice, stevia and heavy cream. Process for a minute and scrape the sides of the food processor if need be.
Add 1/2 of the crushed raspberries from the pot to the food processor and grate the skin of a whole lemon into it. Process for another minute until the entire mixture is completely pink.
Pour the raspberry cheesecake batter over the pie crust and place in the fridge for an hour.
Take it out of the fridge and pour the last half of the crushed raspberries over the cheesecake. Place the cheesecake back into the fridge for 3+ hours or until it's completely set.