1. Line an 8-9″ springform pan with parchment paper if desired.

2. In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and ½” up the sides of the springform pan.

3. Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.

4. Add raspberry puree (about 1 cup) to a medium pan along with the granulated sugar and corn starch. Whisk until thoroughly combined.

5. Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.

6. In a large bowl, beat the cream cheese until smooth with an electric mixer.

7. Add powdered sugar and beat until fluffy and smooth. Add about 1 cup raspberry puree and beat until incorporated.

8. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cheesecake filling with a spatula or on low speed.

9. Taste the filling and adjust sweetness if needed.

10. Pour the filling into the prepared crust. Top with spoonfuls of the remaining raspberry sauce and swirl slightly.

11. Refrigerate for at least 8 hours or overnight for best results.

12. Garnish with whipped cream and additional raspberries before serving.