In a medium bowl mix the finely ground graham crackers, nuts, sugar, cinnamon and melted butter.
Press the mix into the bottom and about 3/4 of the way up the sides of the springform pan. A flat bottomed measuring cup does a good job of pressing the crust evenly in the corners.
In a large bowl of a stand mixer fitted with the paddle attachment or with your hand mixer, beat the cream cheese, sugar, flour, vanilla, milk and eggs until thoroughly combined.
Pour into the crust and bake at 375 for 40-45 minutes. Turn off the oven and crack the door open one inch. Let the cake cool in the oven for one hour before transferring it to a rack to cool completely.
Cover with plastic wrap and chill overnight if possible, or at least four hours before serving.
Make the sauce:
While the cake cooks, add the raspberries, sugar and cornstarch to a medium saucepan and bring them to a low boil over medium heat. Cook until the liquid thickens--8-10 minutes or so or until it coats the back of a spoon.
Cool slightly, then press the mixture through a fine sieve to remove the seeds.
Save the strained sauce for topping your cheesecake.