1. Preheat oven to 325°F (160°C). Wrap a springform pan in foil.

2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.

3. In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.

4. Add eggs one at a time, mixing on low. Add sour cream, heavy cream, vanilla, cornstarch, and food coloring. Mix until silky.

5. Gently fold in raspberries or swirl raspberry puree into the batter.

6. Pour the filling over the crust. Set pan into a larger dish with 1 inch of hot water.

7. Bake for 55–65 minutes, until center slightly jiggles.

8. Cool at room temperature, then refrigerate overnight.

9. Before serving, top with glaze or melted white chocolate, whipped cream, and fresh raspberries.

10. Slice with a clean, sharp knife and serve chilled.