Prepare the pan: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom and wrap the outside with aluminum foil to prevent water from seeping in during baking (about 5 minutes prep).

Make the crust: Combine 2 cups graham cracker crumbs, 6 tablespoons melted butter, and 3 tablespoons sugar in a bowl. Mix until the texture resembles wet sand (about 3 minutes). Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup.

Bake the crust: Bake at 325°F for 8 minutes until lightly golden and fragrant. The crust should look dry to the touch. Remove from oven and let cool for 5 minutes while you prepare the filling.

Soften the cream cheese: Remove 32 ounces of cream cheese from the refrigerator and let sit at room temperature for 30 minutes until completely soft. This is essential—cold cream cheese will create lumps in your filling.

Beat cream cheese: Using an electric mixer on low speed, beat the softened cream cheese for 2–3 minutes until smooth and creamy. Scrape down the sides of the bowl frequently with a spatula. Do not overmix or air bubbles will form.

Add sugar: Gradually add 1 cup sugar to the cream cheese while mixing on low speed. Mix for about 2 minutes until combined. The mixture should look pale and slightly fluffy.

Add eggs one at a time: Add the first large egg and mix on low speed for about 1 minute until just incorporated. Scrape the bowl. Repeat with the remaining 3 eggs, adding one at a time and mixing only until combined after each addition. Do not overmix—overbeating adds air and causes cracks.

Add vanilla and dry ingredients: Mix in 1 teaspoon vanilla extract on low speed for 30 seconds. In a small bowl, whisk together 2 tablespoons flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Add this mixture to the batter and mix on low speed for 1 minute until just combined.

Fold in sour cream: Add 1/2 cup sour cream to the filling. Using a rubber spatula, gently fold it in by hand (do not use the mixer) until no white streaks remain, about 2 minutes. Overmixing at this stage can cause the cheesecake to crack.

Pour the filling: Pour the filling mixture over the cooled crust. Smooth the top with a spatula, but do not overwork it. The surface should be level.

Create a water bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1 quart of water). This gentle, moist heat environment prevents cracks and ensures even cooking.

Bake the cheesecake: Bake at 325°F for 55–65 minutes. The cheesecake is done when the edges are set and pull away slightly from the sides of the pan, but the center still jiggles about 1 inch when you gently shake the pan. The internal temperature at the edge should be 150°F on an instant-read thermometer, and the center should be 140°F. Do not overbake or the texture will be dry and dense.

Gradual cooling: Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the cooling oven for 1 full hour. This gradual temperature change prevents thermal shock and large cracks from forming. The internal temperature should drop slowly.

Cool at room temperature: Remove the cheesecake from the oven and roasting pan. Let it sit at room temperature for another 30 minutes. You can leave the foil on the outside of the pan.

Refrigerate overnight: Carefully remove the foil from the springform pan. Place the cheesecake on a flat surface in the refrigerator and chill for at least 8 hours, but preferably overnight (up to 24 hours). This resting time allows the flavors to meld and the texture to set perfectly.

Prepare the raspberry glaze: In a small saucepan, combine 1/4 cup raspberry jam, 2 tablespoons water, and 1 tablespoon lemon juice. Heat over medium heat for 2–3 minutes, stirring occasionally, until the jam loosens and becomes pourable. The mixture should look glossy and slightly thinned but still coat the back of a spoon. Remove from heat and let cool for 5 minutes.

Arrange raspberries: Remove the cheesecake from the refrigerator. Arrange 2 cups fresh raspberries on top in concentric circles or your desired decorative pattern. Handle the raspberries gently to avoid bruising them.

Apply the glaze: Using a soft pastry brush or the back of a spoon, gently brush the warm raspberry jam glaze over the raspberries. Work carefully to coat all the berries without crushing them. The glaze should look shiny and jewel-toned.

Final chill: Return the cheesecake to the refrigerator for 30 minutes to allow the glaze to set and the raspberries to chill.

Garnish and serve: Just before serving, dust lightly with powdered sugar if desired and garnish with fresh mint leaves. Run a thin, warm knife around the inside edge of the springform pan, then carefully release the sides. Use a warm, damp knife to slice into portions, wiping the blade clean between cuts for neat slices.

Checkpoint: You are ready to move on when the cheesecake is completely chilled, the center is firm but still slightly creamy, and the raspberry glaze is set and shiny.