In a medium-sized bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 15 minutes while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.

Mix in the vanilla extract, ensuring it’s fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until no streaks remain.

Add the fresh raspberries to the filling mixture and gently fold them in to distribute evenly.

Pour the cheesecake filling over the prepared crust, smoothing out the top as needed. Optional: Drizzle raspberry puree on top for an extra burst of flavor.

Chill in the refrigerator for at least 4 hours, or until set.

Once set, run a knife around the edges of the pan to loosen and carefully remove the sides of the springform pan. Garnish with fresh raspberries before slicing.