Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes until slightly golden and fragrant, then remove from the oven and allow to cool.

In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy. Add the sour cream, eggs, and vanilla extract, continuing to mix until fully incorporated.

In a blender, combine fresh raspberries and sugar, blending until smooth. If the mixture is too thick, you can add a splash of water. Pour half of the cheesecake filling into the cooled crust, followed by half of the raspberry mixture. Use a knife to gently swirl them together.

Pour the remaining cheesecake batter over the raspberry swirl and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 55-60 minutes.

Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Once cooled, run a thin knife around the edge of the springform pan. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.