1. Preheat the oven to 350F.
2. Combine the graham cracker crumbs with butter in a medium bowl until very well combined. Pat firmly into an even layer over the base of a Vida by PADERNO Non-Stick Springform Cake Pan, 9-in. Chill in the fridge while making the filling.
3. Beat the cream cheese with ½ cup granulated sugar, using an electric mixer on medium-high, until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla. Pour over the crust and place on a baking sheet. Bake for 15 minutes. Remove from the oven and cool for 15 minutes.
4. Whisk the sour cream, 2 tablespoons granulated sugar and vanilla together and dollop evenly over the cake after it has cooled for 15 minutes. Bake for 10 minutes, then turn off the oven and let the cheesecake rest in the oven for at least 1 hour (or as much as 12 hours). Transfer to the fridge to chill completely.
5. Place the raspberries in a strainer set over a large bowl to catch the juice. Let thaw completely. Pour the juice into a small pot and add ⅓ cup granulated sugar. Cook over medium heat until sugar dissolves.
6. Stir the cornstarch together with 2 tablespoons of water in a small bowl. Add to the raspberry juice mixture and cook, stirring constantly, until slightly thickened. Pour this sauce over the thawed raspberries in a medium bowl and stir to combine. Cool.
7. To serve, spoon raspberry sauce over the cheesecake and cut cheesecake into wedges.