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. Cool as instructed above.
Make the sauce:
While the cake cooks, add the raspberries to a medium saucepan and bring them to a low boil over medium heat. Add the sugar and cornstarch and 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. Any fruit of your choice can be used, or you can use a canned fruit too.