Preheat oven to 350. Grease an 8-inch springform pan with cooking spray.
Put the batter ingredients in a food processor. Pulse until smooth, scraping down the sides as needed. Pour into the prepared pan.
Bake for 50 minutes. Shut off the oven and leave in for additional 40 minutes as it slowly cools. After the 40 minutes chill the cheesecake for at least 2-3 hours.
Stir together the topping ingredients and gently spread on top of the cheesecake. Serve.
Notes
You can use fresh raspberries if you prefer.
You can use any size springform pan. However, using a springform pan larger than 8 inches will result in a thinner cheesecake and may bake faster.