Preheat your oven to 325°F (160°C).

Combine crushed graham crackers, melted butter, and sugar in a medium bowl. Mix until resembling wet sand and press into the bottom of the springform pan. Bake for 10 minutes and let it cool.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually mix in sugar and vanilla extract until creamy.

Add eggs one at a time, mixing well after each addition.

Gently fold in fresh raspberries and flour, being careful not to overmix.

Pour filling over the cooled crust and bake for 50-60 minutes until the center is set but slightly jiggly.

Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours before serving.

Garnish with extra fresh raspberries before slicing and serving.