Preheat the oven to 325°F (160°C).

In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar until combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla extract.

Add eggs one at a time, beating well after each addition until smooth.

Gently fold in raspberries and flour until just combined.

Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes until center is set but slightly jiggly.

Let cool at room temperature for about an hour, then refrigerate for at least 4 hours before serving.

Remove from the springform pan and garnish with extra fresh raspberries before serving.