Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers with melted butter and sugar until resembling wet sand. Press into the bottom of a springform pan. Bake for 10 minutes, then let cool.

Reduce oven temperature to 325°F (163°C). Beat softened cream cheese until smooth. Gradually add sugar, raspberry puree, vanilla extract, cornstarch, and heavy cream, mixing well. Incorporate eggs one at a time, mixing gently. Add pink food coloring if using.

Pour the cheesecake batter over the cooled crust, smoothing the top. Wrap the springform pan in aluminum foil and place it in a larger roasting pan with hot water. Bake for 55-65 minutes until the edges are set, with a slight jiggle in the center.

After baking, turn off the oven and let the cheesecake cool inside for one hour with the door ajar. Then refrigerate for at least 6 hours or overnight to set properly.

In a small saucepan, combine raspberry puree, sugar, and cornstarch over medium heat. Stir until thickened. Once cooled, pour the raspberry glaze over the set cheesecake, spreading evenly.

Chill the cheesecake for at least 2 more hours before serving. Remove the springform sides gently and garnish with whipped cream and fresh raspberries.