Creating this Raspberry Cheesecake is a straightforward process when you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C).

2. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

3. Press the Crust: Firmly press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Remove from the oven and let it cool.

4. Prepare the Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth. Gradually add in sugar and vanilla extract, mixing until well combined.

5. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

6. Pour the Filling: Pour the cheesecake filling over the cooled crust in the springform pan.

7. Bake the Cheesecake: Bake for 45 minutes or until the center is set but still slightly jiggles when shaken.

8. Cool: Once baked, turn off the oven and crack the oven door. Let the cheesecake sit in the oven for about an hour. After that, remove it and let it cool to room temperature. Finish cooling in the fridge for at least 2 hours or overnight.

9. Prepare Raspberry Topping: In a saucepan over medium heat, combine raspberries, sugar, cornstarch, lemon juice, and water. Cook until the mixture starts to bubble.

10. Cool the Topping: Once thickened, remove the sauce from heat. Allow it to cool before pouring over the cheesecake.

11. Serve: Once everything is set, carefully run a knife around the edges of the springform pan before releasing it. Slice and serve the cheesecake topped with raspberry sauce.

Following these steps, you’ll have an incredible Raspberry Cheesecake to impress anyone who tries it!