1. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs resemble wet sand. Press into the bottom of a springform pan. Chill in the fridge.

2. In a saucepan, heat raspberries over medium until they break down. Strain through a fine sieve to remove seeds. Let cool.

3. In a large bowl, beat softened cream cheese and sugar until smooth. Add sour cream, vanilla extract, and cooled raspberry purée. Mix until fully blended and pink.

4. Whip the heavy cream separately until stiff peaks form. Gently fold it into the raspberry cream cheese mixture to keep it light and airy.

5. Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 6 hours, preferably overnight.

6. For the glaze (optional): Heat raspberry purée with gelatin and a touch of sugar until dissolved. Let cool slightly, then pour over the cheesecake. Chill again until set.

7. Once set, top with whipped cream and decorate with fresh raspberries. Dust with powdered sugar if desired.

8. Slice with a warm knife and serve chilled.