Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and granulated sugar until evenly mixed. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden brown, then let it cool completely.

In a large bowl, use an electric mixer to beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating well after each addition until creamy.

Gently fold in fresh raspberries and all-purpose flour into the cream cheese mixture, ensuring not to overmix. Pour the mixture over the cooled crust.

Pour the filling over the prepared crust, smoothing the top with a spatula. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.

Allow the cheesecake to cool at room temperature for about 1 hour. Refrigerate for at least 4 hours or overnight.

Release the sides of the springform pan and slice the cheesecake into wedges. Top each slice with fresh raspberries before serving.