Preheat your oven to 350°F / 177°C.
To make the crust, pulse the graham crackers and salt in a food processor until they form fine crumbs. With the processor running, slowly stream in the melted coconut oil, syrup, and vanilla until the mixture resembles wet sand and holds together when pressed.
Transfer the mixture into a 9-inch springform pan and press down firmly to create an even layer.
Bake for 8 to 10 minutes, until the edges are lightly browned.
Remove from the oven and let it cool completely.
For the filling, add all filling to a clean food processor or high-speed blender.
Blend until completely smooth, scraping down the sides as needed to ensure everything is incorporated.
Pour the filling over the cooled crust and spread it out evenly.
Bake for about 45 minutes, until the edges are golden brown and the center is mostly set but still has a slight jiggle when the pan is gently shaken.
Transfer the cheesecake to a wire rack and let it cool to room temperature for 1 hour.
Then, refrigerate until thoroughly chilled, at least 4 hours or overnight.
While the cheesecake chills, prepare the raspberry sauce.
Combine all sauce in a small saucepan over medium-high heat.
Bring to a simmer, stirring occasionally, until the sauce has slightly thickened.
Let it cool, then refrigerate until ready to use.
To serve, carefully remove the outer ring of the springform pan.
Slice the cheesecake and serve each piece topped with the chilled raspberry sauce.
Don't overbake the cheesecake! A slight jiggle in the center is perfect, as it will continue to set while it cools and chills in the refrigerator.
