Preheat your oven to 350°F (175°C). Combine crushed graham crackers, melted butter, and granulated sugar in a bowl. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then set it aside to cool.

Lower the oven temperature to 325°F (163°C). In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually mix in the sugar, followed by the raspberry puree, vanilla extract, and cornstarch. Blend until combined, then add in the eggs one at a time, incorporating food coloring if you desire a more vibrant hue.

Pour the prepared filling over the cooled crust and smooth the top. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with water to create a water bath. Bake for 55-65 minutes, or until the edges are set with a slight jiggle in the center. Turn off the oven, leaving the cheesecake inside with the door slightly ajar for one hour to cool gradually.

In a saucepan over medium heat, combine raspberry puree, sugar, and cornstarch. Stir until the mixture thickens, then allow it to cool before gently pouring it over the cooled cheesecake.

Refrigerate the cheesecake for at least 6 hours, preferably overnight, to enhance its texture and flavor. For a special touch, garnish with whipped cream and fresh raspberries right before serving. Optional: Drizzle with melted chocolate for an extra layer of decadence.