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This recipe requires a 9” springform pan. Feel free to use organic cane sugar and unbleached, whole wheat flour if you wish.
Preheat oven to 350. Mix together graham cracker crumbs, olive oil, cinnamon, ¼ cup of sugar in a small mixing bowl. Form a pie crust inside the 9 inch springform pan with the crust rising ½ inches above the base. Compress the crust until somewhat compacted. Bake for 10 minutes.
Meanwhile, blend until smooth the cream cheese, sour cream, eggs, remaining sugar, and vanilla. Sift in flour and mix until smooth. Once smooth, pour the filling into the pie crust in the spring form pan. Once level, drizzle 3 tablespoons of raspberry balsamic over the top in concentric circles. Scratch a toothpick from the edge to the center, so a pattern is embedded. Repeat this at each clock location. Preheat the oven to 375.
Bake approximately 45 minutes to an hour. The top should be a nice brown color. Test with a toothpick to see if the center is set. When the toothpick comes out clean, the filling is baked through. Chill for 6 hours before removing spring form. To serve, drizzle each slice with Raspberry Balsamic and garnish with fresh berries.