Preheat your oven to 350°F (175°C).

Combine the graham cracker crumbs with melted butter in a mixing bowl until well blended.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes until golden brown.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth.

Mix in the eggs, one at a time, and add the vanilla extract.

Fold in the sour cream gently until just combined.

In a small saucepan, combine the fresh raspberries and raspberry preserves over medium heat. Cook until the raspberries break down and the mixture thickens slightly.

Pour the cheesecake filling over the baked crust, then dollop the raspberry mixture on top.

Use a knife to gently swirl the raspberry into the cheesecake for a beautiful pattern.

Allow the cheesecake to cool completely in the oven with the door ajar.