Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of a springform pan, creating an even layer. Bake for 10 minutes or until lightly golden, then allow it to cool completely on a wire rack before adding the filling.

Reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese until smooth and creamy, taking about 2-3 minutes. Gradually mix in the sugar, raspberry puree, vanilla extract, and cornstarch until fully combined. Add the eggs one at a time, mixing gently.

Pour the filling over your cooled crust, smoothing the top with a spatula. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water. Bake for 55-65 minutes, or until edges are set and center has a slight jiggle. Turn off the oven and leave the cheesecake inside for one hour with the oven door ajar.

For the raspberry glaze, in a saucepan over medium heat, combine raspberry puree, sugar, and cornstarch. Stir continuously until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and let it cool before pouring over the cooled cheesecake.

Refrigerate the cheesecake for at least 6 hours, preferably overnight. Carefully remove the springform pan and garnish with freshly whipped cream and extra raspberries before serving.