Raspberry Cheesecake

CRUST
  12 lemon-nut cookies (such as Pepperidge Farms)
  1/2 cup toasted chopped walnuts*
  1/4 cup unsalted butter, melted
  3 tablespoons sugar  
  FILLING
  7 (8-oz.) pkg. cream cheese, softened
  1 cup sugar
  2 tablespoons raspberry-flavored liqueur or berry juice
    concentrate
  4 eggs
  1/2 cup sour cream
  1 cup fresh raspberries  
  GLAZE
  1/2 cup plus 2 tablespoons water, divided
  1/2 cup sugar
  3 tablespoons unsalted butter, cut up
  1 cup fresh raspberries
  2 tablespoons cornstarch  
  GARNISH
  1 cup heavy whipping cream
  1 tablespoon sugar
  1 cup fresh raspberries  
  1. Heat oven to 300°F. In food processor, process cookies and walnuts until finely chopped. Add melted butter and 3 tablespoons sugar; pulse to mix.