Ingredients

• Cream cheese - 16 oz
• Granulated sugar - 1 cup
• Sour cream - ½ cup
• Vanilla extract - 1 tsp
• Eggs - 3 large
• Raspberry puree - ½ cup
• Graham cracker crumbs - 1 ½ cups
• Butter, melted - ¼ cup
• Salt - ¼ tsp

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

3. 3.

   In another bowl, beat the cream cheese and granulated sugar until smooth and creamy.

4. 4.

   Add the sour cream and vanilla extract to the cream cheese mixture and mix well.

5. 5.

   Add the eggs one at a time, mixing on low speed until just combined.

6. 6.

   Pour half of the cheesecake batter over the crust in the springform pan.

7. 7.

   Drizzle half of the raspberry puree over the batter and use a knife to swirl it gently.

8. 8.

   Pour the remaining cheesecake batter on top, then add the rest of the raspberry puree and swirl again.

9. 9.

   Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly.

10. 10.

    Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

11. 11.

    Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.