In a food processor add the Sprouts Farmers Market Lemon Snaps. Pulse until fine crumbs.

In a medium bowl combine cookie crumbs and butter until all crumbs are moistened. Press, evenly, into 8-inch springform pan. Freeze crust for 2 hours.

In a small saucepan combine fresh raspberries, lemon juice and sugar. Heat until raspberries begin to break down and a sauce begins to form.

In a small bowl combine water and cornstarch and add to raspberry mixture. Bring raspberry mixture to a boil, stirring, until thickened. Once thick, strain through mesh strainer to reserve liquid and discard seeds. Set aside.

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth and creamy. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in vanilla and lemon juice until well combined.

Fill prepared crust with cheesecake filling. Spoon raspberry coulis over crust. Using a flat sided knife swirl the coulis into the filling. Smooth top of cheesecake and refrigerate 1 1/2 to 2 hours before serving.