2 cups graham cracker crumbs (or digestive biscuits, crushed)

6 tbsp unsalted butter, melted

2 tbsp granulated sugar

3 (8 oz) blocks cream cheese, softened

3/4 cup granulated sugar

2 eggs

1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)

1/2 cup heavy cream

2 tbsp cornstarch

1 tsp vanilla extract

A few drops of pink food coloring (optional)

1/2 cup raspberry puree (for glaze)

2 tbsp granulated sugar (for glaze)

1 tsp cornstarch (for glaze)

2 tbsp water (for glaze)

1 cup whipped cream (for garnish)

Fresh raspberries (for garnish)

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Preheat the oven to 350°F (175°C). Mix the crushed graham crackers (or digestive biscuits) with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then allow it to cool.
Reduce the oven temperature to 325°F (163°C). In a large bowl, beat the softened cream cheese until smooth. Add sugar, then mix in the raspberry puree, vanilla extract, cornstarch, and heavy cream. Add the eggs one at a time, mixing gently to avoid incorporating too much air. If desired, add a few drops of pink food coloring to enhance the visual appeal.
Pour the cheesecake batter over the cooled crust and smooth the top. Wrap the outside of the springform pan with foil and place it in a larger pan filled with hot water (creating a water bath). Bake for 55-65 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
In a small saucepan, heat raspberry puree, sugar, and cornstarch with water over medium heat. Stir until the mixture thickens, then let it cool slightly before pouring over the cheesecake.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, for the best results. Before serving, garnish with whipped cream and fresh raspberries.

Chocolate Twist: Add 1/4 cup of cocoa powder to the cheesecake filling for a chocolate-raspberry fusion.

Berry Blend: Swap the raspberry puree for blueberry or strawberry puree to create different fruit-flavored cheesecakes.

No-Bake Version: For a no-bake cheesecake, opt for a no-bake filling made from cream cheese, whipped cream, and a bit of gelatin.