1. Prepare the Crust:

1. Preheat oven to 325°F (165°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
3. Stir in vanilla extract and sour cream until fully combined. Add pink food coloring if desired.
4. Pour half the batter over the crust. Drizzle with half the raspberry puree and swirl with a knife. Repeat with remaining batter and puree.
5. Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours before serving.