Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a separate large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy.
4. Add the sour cream and vanilla extract to the cream cheese mixture, and continue to mix until all ingredients are well combined.
5. Introduce the eggs, one at a time, beating well on low speed after each addition. Avoid overbeating to prevent the cheesecake from cracking on top. The mixture should be smooth and well incorporated.
6. Pour half of the cream cheese mixture over the prepared crust in the springform pan.
7. Spoon the raspberry preserves in dollops onto the cream cheese mixture. Use a butter knife to gently swirl the preserves into the cream cheese, creating a marbled effect.
8. Carefully pour the remaining cream cheese mixture over the raspberry swirls.
9. Bake in the preheated oven for 55-60 minutes. The center of the cheesecake should be set and the top lightly golden. The edges will pull away slightly from the sides of the pan.
10. Remove the cheesecake from the oven and let it cool to room temperature in the pan on a wire rack. This cooling process will help the cheesecake set and prevent cracking.
11. Refrigerate the cooled cheesecake for at least 4 hours, or overnight, to further set and develop the flavors.
12. Just before serving, garnish the cheesecake with fresh raspberries and dust with powdered sugar for a beautiful, professional touch.