Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.

In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the crumbs firmly into the bottom of the springform pan to create an even layer. Bake for about 10 minutes, then remove and let cool.

In another mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add 1 cup of sugar, mixing well until combined.

Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl as necessary.

Mix in the vanilla extract and sour cream until everything is well combined.

Gently fold in the raspberry puree, taking care not to overmix, keeping swirls of raspberry in the batter.

Pour the cheesecake batter onto the cooled crust, smoothing the top with a spatula.

Bake in the preheated oven for about 50 to 60 minutes, until the edges are set but the center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.

Remove the cheesecake from the oven and let it cool at room temperature.

Once cooled, refrigerate for at least 4 hours or overnight for best results.

Before serving, top with fresh raspberries and any desired whipped cream.