1. Make the Crust

• Preheat oven to 325°F (163°C).
• Mix cookie crumbs, sugar, and melted butter until combined.
• Press into the bottom of a 9-inch springform pan.
• Bake for 8 minutes. Cool slightly while preparing the filling.

2. Make the Raspberry Swirl

• In a small saucepan, combine raspberries, sugar, and lemon juice.
• Cook over medium heat until berries break down (5–7 minutes).
• Optional: Stir in cornstarch slurry to thicken.
• Press mixture through a fine mesh sieve to remove seeds. Let cool.

3. Make the Cheesecake Batter

• Beat cream cheese and sugar on medium speed until smooth.
• Add eggs one at a time, mixing just until combined.
• Mix in vanilla, sour cream, flour (or cornstarch), vinegar, and buttermilk.
• Add pink or red gel coloring until desired pink hue is reached.
• Do not overmix.

4. Assemble the Cheesecake

• Pour half of the cheesecake batter into the crust.
• Drizzle with half of the raspberry swirl. Swirl gently with a toothpick.
• Repeat with remaining batter and raspberry mixture, swirling again.
• Tap pan gently to remove air bubbles.

5. Bake in Water Bath

• Wrap bottom of the springform pan in foil.
• Place in a large baking pan filled with 1–2 inches of hot water.
• Bake for 55–65 minutes until edges are set and center is slightly jiggly.
• Turn off oven, crack the door, and let it cool inside for 1 hour.

6. Chill

• Remove cheesecake from oven and water bath.
• Refrigerate for at least 6 hours or overnight for best texture.