Preparation

• Preheat your oven to 350 degrees.
• Make the crust. Mix the graham cracker crumbs and brown sugar in a bowl. Stir in the melted butter until blended. Press into the bottom of a springform pan. Bake until golden brown, about 8 minutes. Let it cool.
• Make the filling. Beat the cream cheese in a mixing bowl until smooth. Gradually add the sugar, then the egg yolks, one at a time. Add limoncello and sour cream, mixing well.
• Beat egg whites in a clean bowl until soft peaks form. Gradually add ¼ cup sugar, beating until stiff peaks form. Gently fold meringue into the cream cheese mixture. Pour filling onto the crust.
• Bake until almost set, about 50-55 minutes. Turn off the oven, prop the door open, and let the cake cool completely in the oven for about 1 hour. Chill for at least 4 hours or overnight.
• Make the topping. Simmer raspberries and raspberry liqueur in a medium pot for about 7-8 minutes until they break down. Mash with a fork and strain if desired.
• Serve by loosening the cake from the pan, removing the sides, pouring raspberry sauce over the cake, and topping with fresh raspberries.