Directions:

• Step 1: Prepare the crust - Preheat your oven to 325°F (160°C). If making a homemade crust, crush graham crackers in a food processor until fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
• Step 2: Make the filling - In a mixing bowl, beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla, and mix until well combined.
• Step 3: Incorporate eggs - Add whisked eggs one at a time, mixing on low speed after each addition until just combined.
• Step 4: Add raspberries - Gently fold in 1 cup of raspberries and cornstarch into the cream cheese mixture.
• Step 5: Pour the filling - Pour the raspberry cream cheese filling over the cooled crust and smooth the top.
• Step 6: Bake the cheesecake - Bake for 50-60 minutes, until edges are set and center jiggles slightly. Turn off the oven and crack the door, allowing it to cool for about an hour.
• Step 7: Chill - Cover and refrigerate for at least 4 hours, preferably overnight.
• Step 8: Serve - Top with remaining raspberries, slice, and enjoy!