Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles damp sand.

Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until lightly golden, then let it cool.

In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir until the raspberries break down and become syrupy, about 5 minutes.

Remove from heat and let it cool before straining through a fine mesh to remove the seeds.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla, sour cream, and food coloring until well combined.

Pour half of the cream cheese mixture over the cooled crust. Drizzle about half of the raspberry puree on top and use a knife to swirl gently.

Pour the remaining cream cheese mixture over, then repeat with the remaining raspberry puree, swirling again.

Tap the springform pan on the countertop to release any air bubbles, then place it in the oven. Bake for 50–60 minutes or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.

Remove the cheesecake from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours or overnight.

Before serving, top with fresh raspberries and a dusting of powdered sugar if desired!