Preheat your oven to 325°F (163°C) and grab a springform pan.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of the pan and bake for 10 minutes.

In another bowl, beat the cream cheese until smooth. Gradually add sugar, incorporate eggs one at a time, then add sour cream and vanilla.

Mash raspberries in a separate bowl and fold into a portion of the cheesecake filling, then combine this with the remaining filling and pour over the cooled crust.

Drizzle the raspberry mixture on top and bake for 65 minutes. Leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours or overnight.

Remove the sides of the springform pan, garnish with fresh raspberries, slice, and serve.