For the Crust:

1. Preheat the oven to 325°F (163°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir the mixture until it resembles wet sand.

3. Press the crumb mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Make sure to press it firmly to create a solid base for the cheesecake.

4. Bake for 8-10 minutes, or until the crust turns slightly golden. Remove it from the oven and set it aside to cool.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

2. Add sugar and continue beating until well incorporated.

3. Add eggs one at a time, mixing well after each addition.

4. Mix in vanilla extract and flour until smooth.

5. Fold in raspberries gently to ensure they are evenly distributed throughout the batter.

6. Add a few drops of pink food coloring (or beet juice) to achieve your desired pink hue. Mix gently to incorporate the color without overmixing.

7. Pour the cheesecake batter over the cooled crust in the springform pan.

For Baking:

1. Tap the pan gently on the counter to remove any air bubbles.

2. Bake at 325°F (163°C) for 50-60 minutes. The edges should be set, and the center should slightly jiggle when shaken. This ensures a perfectly creamy texture.

3. After baking, turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour inside the oven. This step helps prevent cracks.

4. Remove from the oven and let the cheesecake cool to room temperature. Then, refrigerate for at least 4 hours (overnight for best results) to set.

For the Raspberry Topping:

1. In a small saucepan, combine raspberries, powdered sugar, water, and lemon juice (if using).

2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.

3. Let the raspberry topping cool to room temperature before spooning it over the cheesecake.