Preheat oven to 325°F (165°C). Mix graham cracker crumbs with melted butter and press firmly into the bottom of a greased springform pan. Bake for 10 minutes and let cool.

Cook raspberries and sugar in a small saucepan over medium heat until broken down. Strain to remove seeds and allow the puree to cool.

Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs one at a time, mixing gently.

Pour half the batter over the crust. Add spoonfuls of raspberry puree and swirl gently. Add remaining batter and repeat.

Bake for 55–65 minutes until edges are set and center slightly jiggles. Cool gradually, then refrigerate at least 4 hours before serving.