Pre-heat the oven to 300 degrees F. Mix the crushed graham crackers, cashews, butter and sugar together in a medium bowl or food processor. Line the springform pan with aluminum foil and press in the mixture fir the crust until all bottom sides of the pan are covered equally.
In a medium bowl; beat the cheese and sugar until smooth. Add the eggs and extract and beat for an additional minute. Add the yogurt and flour and beat for another 2 minutes. Carefully pour over the crust, being sure to distribute the filling evenly.
Fill the outer pan of your springform pan with hot water and set into the oven to bake. Bake for approx 1-1 1/2 hours until the edge is set at least 2 inches from the rim, the center should still jiggle.
Meanwhile; puree' the raspberries in a blender or food processor. Put a saucepan on the stove and put all of the ingredients to the raspberry sauce inches Stir until warm and remove from heat. Keep in fridge until needed.
Turn the oven off and leave in for an additional 30-50 minutes until only an inch-wide diameter of the cheesecakes center still jiggles. Run a metal spatula along the edge of the cheesecake to loosen the edges and prevent sticking.
Cool the cheesecake for at least 6 hrs in the fridge before eating and serve with raspberry sauce.