Step 1: Prepare the Crust

Crush the graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter and sugar. Mix until evenly combined. Press the mixture into the bottom of a springform pan to form an even layer.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar, sour cream, and vanilla extract, mixing until fully incorporated. Finally, add the eggs one at a time, mixing on low speed after each addition to avoid overmixing.

Step 3: Prepare the Raspberry Swirl

In a saucepan, heat raspberries with sugar over medium heat until the raspberries break down and form a sauce. Strain the mixture to remove seeds and set aside to cool.

Step 4: Combine the Filling and Swirl

Pour half of the cheesecake batter into the prepared crust. Drizzle some of the raspberry sauce over the batter. Pour the remaining cheesecake batter on top, then add the remaining raspberry sauce. Use a knife to swirl it gently through the batter.

Step 5: Bake the Cheesecake

Preheat the oven to 325°F (160°C). Bake the cheesecake in the preheated oven for approximately 50-60 minutes, or until the center is set but still slightly wobbly.

Step 6: Cool and Refrigerate

After baking, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Step 7: Serve

Remove the cheesecake from the springform pan. Slice and serve chilled, optionally garnished with fresh raspberries and whipped cream.