Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers, melted butter, and 1/4 cup sugar until blended. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.

Beat softened cream cheese until smooth and creamy, then gradually mix in 1 cup sugar and vanilla extract.

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

Gently fold in fresh raspberries and flour into the cheesecake batter using a spatula.

Pour filling over the cooled crust, smooth the top, and bake for 50-60 minutes or until edges are set.

Allow to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.

Run a knife around the edge of the springform pan. Remove the sides and slice into wedges. Top with extra raspberries and whipped cream before serving.