Preheat your oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs with melted butter and sugar until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan and set it aside.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Incorporate sour cream and vanilla extract, blending well. Add eggs one by one, mixing just enough to combine. Fold in flour delicately.

Pour 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 mixture and raspberry puree.

Place the cheesecake in the oven and bake for 55 minutes, or until the center is almost set. Turn off the oven and let the cheesecake sit inside for one hour.

Remove the cheesecake from the oven and allow it to cool on a wire rack.

Whip heavy cream and powdered sugar until stiff peaks form. Spread over the cooled cheesecake and garnish with fresh raspberries and mint leaves.