1. Preheat & Prep

Set your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

2. Make the Crust

In a mixing bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely.

3. Raspberry Magic

In a small saucepan, simmer 1 cup of fresh raspberries with 2 tablespoons of granulated sugar over medium heat. Cook until the raspberries have broken down and released their juices, then strain the mixture through a fine sieve to eliminate seeds. Let the raspberry sauce chill in the refrigerator.

4. Cheesecake Time

Using an electric mixer, beat the softened cream cheese in a large bowl until it is smooth and creamy. Gradually add 1 cup of granulated sugar while continuing to mix. Blend in 1 cup of sour cream and 1 teaspoon of vanilla extract. Add the 3 large eggs one at a time, mixing thoroughly after each addition until the mixture is completely smooth.

5. Swirl & Bake

Pour the cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the chilled raspberry sauce on top of the filling and use a knife or toothpick to swirl it for a marbled appearance. Bake in the oven for 50-60 minutes, or until the cheesecake is slightly jiggly in the center. After baking, turn off the oven and let the cheesecake cool inside with the door ajar for about an hour to prevent cracking.

6. Chill & Serve

Refrigerate the cheesecake for a minimum of 4 hours, or preferably overnight, to allow it to set completely. Before serving, decorate the top with fresh raspberries, dollops of whipped cream, and a few mint leaves for garnish.