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

In a medium bowl, combine the graham cracker crumbs with the melted butter and press firmly into the bottom and about ½ inch up the sides of the pan.

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

In a medium pan, whisk together the strained raspberry puree, granulated sugar, and corn starch until combined, then cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Set aside to cool slightly.

In a large bowl, beat the cream cheese with an electric mixer until smooth, then add the powdered sugar and mix until fluffy.

Mix in nearly all the raspberry sauce, reserving a few tablespoons for swirling on top, and beat until evenly mixed.

In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cheesecake filling to preserve airiness.

Taste the cheesecake filling and add more powdered sugar if desired.

Pour the cheesecake filling over the prepared crust and spoon the remaining raspberry sauce on top in dollops; swirl gently with a knife or skewer.

Refrigerate the cheesecake for at least 8 hours or overnight to allow it to set properly.

Before serving, decorate with whipped cream and fresh raspberries as desired.