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Preheat your oven to 350°F (175°C).
Prepare the crust by mixing graham cracker crumbs with melted butter and sugar. Press the mixture into the bottom of a 9-inch springform pan and set aside.
Make the filling by beating cream cheese with sugar until smooth. Incorporate sour cream and vanilla, then add eggs one at a time, mixing just enough to incorporate. Fold in flour.
Assemble the cheesecake by pouring half of the cheesecake mixture over the crust. Spoon half of the raspberry puree over the top and swirl with a knife. Repeat with the remaining cheesecake mixture and raspberry puree.
Bake for 55 minutes, or until the center is almost set. Turn off the oven and let the cheesecake sit inside with the door closed for 1 hour.
Cool the cheesecake completely on a wire rack.
Prepare the topping by whipping heavy cream and powdered sugar until stiff peaks form. Spread over cooled cheesecake.
Garnish with fresh raspberries and mint leaves before serving.