Heat the oven to 325°F (165°C). Mix graham crumbs and butter, press into the base of a greased springform pan, and bake 10 minutes.
Simmer raspberries and sauce sugar for 3 minutes. Stir in cornstarch mixed with water; simmer 1 minute, strain out seeds, and cool.
Place a roasting pan of hot water on the lower rack. Beat cream cheese and filling sugar on low until smooth, scraping thoroughly.
Mix in sour cream and vanilla, then add eggs one at a time without overbeating. Spread half the filling over the crust.
Dot with half the cooled sauce, add remaining filling, then dot with remaining sauce. Swirl gently with a skewer in a few broad curves.
Bake above the water pan for 65–80 minutes, until the edges are set and the center has a small gentle wobble.
Turn off the oven and leave the door slightly open for 1 hour. Cool on a rack 1 hour, then chill at least 6 hours.
Run a knife around the edge and release the ring. Slice cold with a warm dry blade, wiping after each cut to show the swirls clearly.
