Preheat the oven to 350 degrees F.

Combine the graham crackers, sugar, and melted butter until moistened.

Pour into a 9-inch spring form pan.

Press the crumbs into the bottom of the pan and about 1-inch up the sides.

Bake for 10 minutes.

Cool to room temperature.

Raise the oven temperature to 450 degrees.

Cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy for 5 minutes.

Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well.

Scrape down the bowl and beater.

With the mixer on low, add the lemon juice and vanilla.

Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes.

Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 30 minutes.

Turn the oven off and open the door slightly.

Keep the cake in the oven with the door ajar for 30 minutes.

Take the cake out of the oven and allow it to sit at room temperature for another 3 hours, until completely cooled.

Wrap and refrigerate overnight.

Remove the cake from the spring form pan by carefully running a hot knife around the outside of the cake.

Leave the cake on the bottom of the springform pan for serving.

Melt the jelly in a small pan over low heat.

In a bowl, gently toss the raspberries, warm jelly, and Chambord until well mixed.

Arrange the berry mixture on top of the cake.

Refrigerate until ready to serve.