Upside-Down Cheesecake with Berry Sauce

In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice.

Place over medium heat, stirring constantly, bring to a boil and cook until thickened, then let cool completely.

Crush the oatmeal cookies into fine crumbs, melt the butter, and mix with the crumbs until you get a damp sand texture.

Set aside about ⅓ of the mixture for the top layer, then firmly press the remaining mixture into the bottom and sides of your baking pan.

Preheat your oven to 160°C (320°F).

Beat the cream cheese with sugar on low speed for about 1 minute.

Add the heavy cream, flour, and vanilla extract, and mix until smooth.

Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.

Spread a thin layer of berry sauce on the prepared base, add some of the cheese mixture, another layer of sauce, the remaining cheese mixture, and top with the reserved cookie crumbs.

Bake the cheesecake at 160°C (320°F) for about 60–70 minutes, until the center still has a slight jiggle.

Let the cheesecake cool completely at room temperature, then refrigerate for at least 4–5 hours or overnight.