Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into springform pan and bake at 350°F for 10 minutes.
Make raspberry puree: Cook raspberries, sugar, and lemon juice until soft. Strain and cool.
Prepare water bath: Wrap outside of springform pan with foil. Place in larger pan.
Make filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time. Fold in raspberry puree and food coloring.
Bake: Pour filling over crust. Add hot water to outer pan. Bake at 325°F for 70-75 minutes until edges are set but center jiggles slightly.
Cool: Turn off oven and crack door open, leaving cheesecake inside for 1 hour. Refrigerate at least 6 hours.
Top: Mix preserves with water. Arrange fresh raspberries on cheesecake and brush with glaze.
Serve: Remove from springform pan and slice with warm knife.
