Preheat your oven to 350 degrees.
Crush up your graham cracker pieces and pretzels in a blender or food processor till a nice crumb is formed.
Mix the crumbs, melted butter and sugar together.
Press into the bottom and slightly up the sides of a 9 in springform sprayed with nonstick spray.
Wrap foil around the bottom of the pan and around the sides over the top.
Bake for about 8 - 10 minutes. Allow to cool.
Beat your cream cheese in a stand mixer till smooth.
Add in the sugar and beat for 2-3 minutes.
Add in the sour cream, vanilla extract and stir to combine.
Add in the eggs, one at a time, mixing after each addition till just blended.
Pour the filling into the cooled crust.
Place the pan into a large roasting pan, or deep cookie sheet filled with ½ to 1 inch of hot water.
Bake for 65-75 minutes until the center is almost set, except for a couple inches in the middle.
Open the oven door slightly and leave the cheesecake in there for 1 hour.
Remove cheesecake from the oven and allow to cool to room temperature.
Cover and place in the fridge overnight.
When ready to serve, put the raspberries and sugar in a small saucepan over medium heat.
In a small bowl mix together the lemon juice, cornstarch and water.
Add the cornstarch mixture to the raspberries, smashing the berries as you stir it together. Remove from heat as the mixture starts to thicken.
Push berry mixture through a fine mesh strainer to separate the seeds. Discard the seeds.
Carefully remove the cheesecake from the pan, and slice.
Top each cheesecake slice with raspberry sauce, whipped cream and remaining berries desired.