Preheat your oven to 325°F (160°C). Gather all ingredients and your 9-inch springform pan.

Combine crushed graham crackers, melted butter, and sugar in a bowl. Press into the bottom of the springform pan and bake for 10 minutes.

Beat softened cream cheese until smooth. Gradually add sugar and vanilla extract.

Incorporate eggs one at a time and gently fold in raspberries and flour.

Pour filling over the cooled crust and bake for 50 to 60 minutes until edges are set.

Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours.

Before serving, top with extra raspberries and slice with a warm knife.