Directions

• In a medium bowl, combine the graham cracker crumbs with melted unsalted butter. Stir until well-coated and resemble wet sand. Press mixture into the bottom of a springform pan. Refrigerate for at least 15 minutes to set.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth, about 2-3 minutes.
• Add the eggs, one at a time, to the cream cheese mixture, beating on low speed after each until just combined.
• Gently mix in the sour cream, heavy cream, vanilla extract, and pink food coloring gel until fully incorporated.
• Carefully fold in the fresh raspberries with a spatula, ensuring they’re evenly distributed.
• Pour the raspberry-infused filling over the chilled crust. Use a spatula to smooth the top.
• Place the springform pan in a larger baking dish filled with hot water. Bake at 325°F (163°C) for about 55 minutes, until edges are set but center wobbles slightly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours.
• In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form, about 3-5 minutes.
• Carefully remove the cheesecake from the springform pan and pipe the whipped cream topping in decorative rosettes, garnishing with fresh raspberries.