Preheat your oven to 325°F (160°C).

Mix together crushed graham crackers, melted unsalted butter, and sugar until sandy texture; press into the springform pan.

Bake crust for 10 minutes until lightly golden, then let it cool.

Beat softened cream cheese until smooth; gradually add sugar and vanilla.

Incorporate eggs one at a time, beating well after each.

Fold in raspberries and flour gently.

Pour filling over the cooled crust and smooth the top.

Bake for 50-60 minutes until edges are set; center should still jiggle.

Cool cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours.

Remove sides of pan, slice, and garnish with extra raspberries.