All ingredients has to be at room temperature.
Preheat oven to 325 F. Prepare 13" x 9" baking pan.
In a medium bowl mix graham crumbs with melted butter. Press nicely on the bottom of the pan.
Bake for 10 minutes.
In a large bowl mix cream cheese with sugar, flour and vanilla extract until all ingredients are combined. Add sour cream and mix very well. Add eggs; one at a time. Mix all ingredients until blended. Pour on the crust.
Bake for 50 minutes.
Remove from oven and cool off completely.
Spread raspberries nicely on the cheesecake.
In a medium bowl prepare jello how it says on the package (1 cup boiling water + 1 cup cold water). Put in the fridge (about 1 hour). You should keep an eye for it, when it starts to form clumps pour over the raspberries on cheesecake.
Cool of the cheesecake on the counter and refrigerate overnight.