Preheat the oven to 325°F (163°C) and wrap the exterior of a 9-inch springform pan with heavy-duty aluminum foil.

Combine graham cracker crumbs, 0.25 cups sugar, and melted butter in a bowl; press firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove and set aside to cool.

In a large mixing bowl, beat the cream cheese and remaining 1 cup sugar until smooth and creamy.

Whisk in the sour cream, vanilla extract, and flour until fully incorporated.

Add eggs one at a time, beating on low speed after each addition just until blended to prevent air bubbles.

Mix in the pink gel food coloring until the batter reaches a uniform pink velvet color.

In a small bowl, whisk the strained raspberry preserves with lemon juice until smooth.

Pour the pink cheesecake batter over the cooled crust.

Drop small spoonfuls of the raspberry mixture over the top of the batter and use a thin knife to create decorative swirls.

Place the springform pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the door slightly ajar for 1 hour to cool the cheesecake slowly.

Remove from the water bath and refrigerate for at least 6 hours or overnight before serving.