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✅ Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened

• ¾ cup sugar

• 2 large eggs

• ½ cup sour cream

• ½ cup raspberry purée

• 1 tsp vanilla extract

• 2 tbsp cornstarch

• 1–2 drops pink food coloring (optional)

For the Raspberry Glaze:

• ½ cup raspberry jam

• 2 tbsp water

• 1 tsp cornstarch (optional, for thickening)

For Garnish:

• Fresh raspberries

• White chocolate shavings

• Mint leaves

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👩‍🍳 Instructions:

1️⃣ Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan. Bake at 325°F (163°C) for 10 minutes. Let it cool.

2️⃣ Make the Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, raspberry purée, cornstarch, and pink food coloring.

3️⃣ Bake the Cheesecake:
Pour the filling over the crust. Smooth the top. Bake for 50–60 minutes until the center is just set. Let cool in the oven with the door slightly open.

4️⃣ Make the Glaze:
Heat jam and water over low heat until smooth. Add cornstarch if you want it thicker. Let it cool a bit.

5️⃣ Assemble and Chill:
Pour the glaze over the cooled cheesecake. Refrigerate for at least 4 hours or overnight.

6️⃣ Garnish and Serve:
Top with fresh raspberries, white chocolate shavings, and mint leaves. Slice and enjoy your pink, creamy masterpiece! 🍓✨