1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan. Wrap the outside of the pan with foil if you plan to use a water bath.

2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined.

3. Press the crust mixture firmly into the bottom of the springform pan and bake for 8 to 10 minutes. Let it cool slightly.

4. In a large mixing bowl, beat the softened cream cheese on low speed until completely smooth.

5. Add 1 cup granulated sugar, sour cream, vanilla extract, and salt. Mix until creamy and fully combined, scraping down the bowl as needed.

6. Add the eggs one at a time, mixing on low speed just until incorporated after each one.

7. Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release large air bubbles.

8. Place the cheesecake in a larger pan with hot water if using a water bath, then bake for 55 to 70 minutes until the edges are set and the center still jiggles slightly.

9. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour.

10. Remove the cheesecake, cool completely, then refrigerate for at least 6 hours or overnight.

11. Top with fresh raspberries and raspberry sauce before slicing and serving.