Instructions

1. If you desire to make this cheesecake with a crust, begin by making the crust.
2. Pre-heat oven to 375*
3. Butter bottom and sides of a 9-inch pie pan.
4. Combine crust ingredients and press into pan.
5. Bake 7-8 minutes, or until lightly brown.
6. Let cool completely (if in a hurry, once cooled some, place on a potholder in the fridge to cool)
   

Make the filling:

1. In a large saucepan, cook 2 cups black raspberries over medium-low heat, stirring frequently, until reduced and thicker (like jam), about 20 minutes.
2. Using a potato masher, break up any large pieces that may remain.
3. Stir in lemon juice and set aside to cool. (If in a hurry, put in glass bowl and place in freezer)
4. Beat together softened cream cheese and Greek yogurt.
5. Mix in vanilla and stevia.
6. Stir in cooled cooked black raspberries.
7. Pour into prepared crust (if desired).
8. Sprinkle 1/2 cup black raspberries on top.
9. Refrigerate 4 hours or overnight.