1. Crush the vanilla sandwich cookies into fine crumbs and combine with melted butter. Press into the bottom of a springform pan and bake at 350°F for 10 minutes. Let cool.

2. In a saucepan, cook raspberries with 2 tablespoons sugar, lemon juice, and cornstarch until thickened. Press through a fine sieve to remove seeds and set aside to cool.

3. Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla extract, and food coloring. Add eggs one at a time, mixing gently.

4. Pour the filling over the crust. Drop spoonfuls of raspberry sauce on top and swirl with a knife.

5. Place the pan in a water bath and bake at 325°F for 50–60 minutes until edges are set and center jiggles.

6. Cool in the oven with the door cracked for 1 hour. Refrigerate for at least 4 hours or overnight.

7. Slice and serve chilled. Garnish with fresh raspberries or whipped cream if desired.