Preheat the oven to 150°C (300°F). Place the graham cracker pie crust on a flat baking sheet or oven rack.

In a large mixing bowl, beat the 4 cups softened cream cheese until smooth and free of lumps.

Add the 1 cup sour cream and 1 1/3 cups sugar to the cream cheese and beat until smooth. Add the 1 teaspoon vanilla extract and mix briefly to combine, scraping down the bowl as needed.

Gradually add the 4 whisked large eggs, folding them in gently until the batter is uniform and just combined.

Pour the cheesecake batter into the prepared graham cracker crust and smooth the top. Bake for 60–70 minutes, until the edges are set and the center is still slightly jiggly.

Remove the cheesecake from the oven and let it cool completely at room temperature.

While the cheesecake cools, divide the 22 ounces of raspberries into two portions. Place one portion in a food processor or blender with the 2 tablespoons cornstarch and blend until smooth. Transfer the purée to a small saucepan, add the 1 cup sugar, and cook over medium heat, stirring frequently, for about 15 minutes or until the mixture thickens.

Remove the saucepan from the heat and stir in the remaining raspberries. Let the raspberry sauce cool completely, stirring occasionally to prevent skin from forming.

Once both the cheesecake and the raspberry sauce are completely cool, spread the sauce evenly over the top of the cheesecake.

Refrigerate the assembled cheesecake overnight before serving.