1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.

2. Combine crushed cookies, melted butter, and sugar in a bowl. Press the mixture into the bottom of the pan to form a crust. Bake for 8–10 minutes, then cool.

3. In a large mixing bowl, beat cream cheese until smooth and creamy.

4. Add sugar, sour cream, and vanilla extract, beating until fully incorporated.

5. Add eggs one at a time, mixing on low speed after each addition.

6. Stir in pink food coloring until desired shade is reached.

7. Pour half of the batter into the cooled crust. Spoon raspberry preserves over the batter and swirl gently with a knife.

8. Pour the remaining batter over the top and smooth out the surface.

9. Bake for 45–50 minutes or until the center is set but slightly jiggly.

10. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.

11. Refrigerate for at least 4 hours or overnight.

12. Top with whipped cream and fresh raspberries before serving.