Preheat oven to 325°F (163°C) and prepare the pan.
Combine the graham cracker crumbs and melted butter, then press into the bottom of the pan.
In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add flour, eggs, sour cream, raspberry puree, and vanilla extract; beat until combined.
Optional: Add pink food coloring until the desired shade is reached.
Pour the filling over the crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the edges set but the center remains slightly jiggly.
Turn off the oven and crack the door; let the cheesecake cool slowly inside.
Remove from the oven and chill in the refrigerator for at least four hours, preferably overnight.
Before serving, top with additional raspberry puree or fresh raspberries for garnish.
