Preparation

• Preheat the oven to 350°F (175°C).
• Mix graham cracker crumbs with melted butter and sugar, then press into the base of a springform pan.
• Bake for 10 minutes and set aside to cool.
• In a bowl, beat cream cheese until smooth, then add sugar and mix well.
• Add raspberry puree, vanilla extract, and cornstarch, then mix in the eggs one at a time.
• Add pink food coloring as desired, blending until the mixture is even.
• Pour the filling onto the prepared crust and bake at 325°F (163°C) for about 60 minutes.
• Let the cheesecake cool in the oven with the door slightly open for about an hour.
• Chill in the refrigerator for at least 4 hours or overnight.
• To make the glaze, heat raspberry puree with sugar and cornstarch until thickened and let cool before pouring over cheesecake.
• Decorate with whipped cream and fresh raspberries, slice and serve.