Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and a bit of sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes, until it’s slightly golden. Let it cool completely on a wire rack while you prepare the filling.

Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 3 minutes. Gradually add in the sugar, raspberry puree, vanilla extract, cornstarch, and heavy cream, mixing until thoroughly combined. Incorporate the eggs one at a time, mixing gently to avoid incorporating air, followed by the pink food coloring for that gorgeous hue.

Pour the silky cheesecake filling over the cooled crust, smoothing the top with a spatula. Wrap the springform pan securely in aluminum foil to prevent water from seeping in during baking. Place the wrapped pan into a larger baking dish filled with hot water, creating a water bath. Bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle; it will firm up as it cools.

Once baking time is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gentle cooling method helps prevent cracks from forming on the surface of your Pink Velvet Raspberry Cheesecake and provides a smooth finish. After an hour, remove the cake from the oven and let it cool at room temperature before chilling in the refrigerator.

In a small saucepan, combine additional raspberry puree, a bit of sugar, and cornstarch over medium heat. Stir continuously until the mixture thickens, resembling a light syrup, which should take about 5 minutes. Remove the glaze from the heat and let it cool slightly before drizzling it over the chilled cheesecake.

Once the raspberry glaze is applied, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight. When ready to serve, garnish the Pink Velvet Raspberry Cheesecake with whipped cream and fresh raspberries for an extra touch that will surely impress your guests!