Assemble the cheesecake:
Pour the batter in the prepared pan, over the par-baked crust. Dot the top of the cheesecake with raspberry sauce and use a toothpick to create swirls. Bring some water to a full boil in a kettle. Place the cheesecake pan inside of a larger baking dish/roasting pan and pour about ½ inch of water into the baking dish (not into the cheesecake pan).
Carefully place the water-filled baking pan with the cheesecake in the oven. Bake for 60 to 70min. The outer part should look baked, but the inside should still wobble slightly. At this point, do not remove the cheesecake from the oven. Turn the oven off, open it a crack (you can keep the oven cracked open by sliding a wooden spoon in the door) and let it sit in the oven for 1 hour longer.
Transfer the cheesecake onto a cooling rack and let it cool completely for 6 hours. Then, place it in the fridge overnight. Serve and enjoy the next day.
Before serving/removing from pan - cut around the cheesecake to separate the cake from the pan, then remove the outer ring of the springform pan. Cut into slices.