No-Bake Cheesecake with Raspberry Compote

1. In the bowl of a food processor, pulse the graham crackers with 1 tablespoon of the sugar until finely ground. Add the butter and pulse to combine. Press the mixture evenly into the bottom of a 9-inch springform pan and freeze for 10 minutes.

2. Meanwhile, wipe out the bowl of the food processor with a paper towel. Process the cream cheese, confectioners’ sugar, cream, lemon zest and vanilla extract until smooth. Transfer the mixture into the crust and smooth into an even layer. Chill the cake in the refrigerator until set, 2 to 3 hours.

3. While the cheesecake chills, combine 1 cup of the raspberries with the remaining 3 tablespoons sugar in a small pot. Cook, stirring occasionally, until the raspberries break down into a sauce. Remove the sauce from the heat and stir in the remaining 1 cup raspberries. Chill at least 30 minutes.

4. Serve the cheesecake drizzled with the raspberry sauce.