Mix crust ingredients together and press evenly into the bottom of a 9-inch spring-form pan. Refrigerate while preparing the filling.
In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
Pour the filling into the crust. With a spoon, drip raspberry chipotle sauce in circles all over the top of the cheesecake, then use a toothpick to swirl the sauce into the cheesecake (in a pretty design if you’d like.)
Bake for 45 minutes at 350 degrees. Remove from the oven and let cool.
Mix glaze ingredients together, and spread on top of the cheesecake once cooled.