2-3 cups of slightly smashed raspberries mixed with 1 tablespoon of sugar.
Crumble Topping
1 cup of brown sugar
½ cup of flour
½ cup rolled oats (quick oats)
½ cup smashed graham crackers
½ cup softened butter
Instructions
First make the crust. Mix together 2 cups of flour, ½ cup brown sugar, ½ cup rolled oats, ⅛ cup of milled flax seed, 1 cup of melted butter
Preheat oven to 350 degrees. After mixing, press firmly into a 9x13 baking dish. I lined my with tin foil before starting. Then bake for 15 minutes.
While that is baking make the Cheesecake mixture and the crumbles.
To make the cheesecake filling mix- three 8 ounce packages of cream cheese, ½ cup sugar, 3 eggs, and 1 teaspoon of almond extract. Mix in a bowl until smooth. Then pour over baked crust.
With 2-3 cups of slightly smashed raspberries mix 1 tablespoon of sugar.
Then make the crumble topping by mixing 1 cup of brown sugar, ½ cup of flour, ½ cup rolled oats (quick oats), ½ cup smashed graham crackers, ½ cup softened butter. Mix together and crumble with hands.
Spoon raspberries over the top of the cheesecake. Then sprinkle the crumble over that. Bake in oven for 40-45 minutes.
Let it cool in refrigerator, the longer the better. :)
Recipe by Pocketful of Paint at https://www.pocketfulofpaint.com/2014/07/07/raspberry-cheesecake-crumble/