Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)

Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

In a small saucepan, add the raspberries, sugar, and water and heat over medium heat until the mixture starts to gently boil. Reduce heat to med-low for 5-6 minutes until the berries are soft and the mixture slightly thickens.

Remove from heat and place the berries in a food processor, and pulse into a puree.

Set aside.

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.

Add the vanilla extract and mix until just combined.

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!

Pour half of the batter into the baked crust and smooth. Drizzle half of the raspberry puree over the cheesecake filling and use a toothpick to swirl. Add the remaining cheesecake filling on top and drizzle the remaining puree over the top of the cheesecake and use a toothpick to swirl.

Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)

Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.

Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.