Defrost raspberries. Blend or puree raspberries. Strain the purée to remove seeds. Heat the puree in a small pot on medium.
Add cornstarch slowly, stirring. Cook until the cornstarch dissolves and the mixture thickens
Place in a small bowl and refrigerate while creating the crust. Pre-heat the oven to 320°F. Cooking spray and parchment paper a 9-inch springform pan.
Put away. Mix graham cracker crumbs, granulated sugar, and melted butter in a small bowl. Press the crumb mixture on the bottom
sides of the spring form pan. Bake for 10 minutes, remove, and cool while creating the filling.
Beat cream cheese for 1 minute with a hand mixer in a large bowl.
Slowly add sugar while mixing. 2 tablespoons raspberry puree for the ganache. Add greek yogurt, vanilla, and leftover raspberry puree. Mix thoroughly.
Mix eggs in. To prevent water from entering the water bath, wrap the cheesecake pan in two layers of aluminum foil. Spread batter evenly in the pan.
Place the springform pan in a big shallow pan with heated water halfway up the edge (approximately 2-3 inches). Bake for 1 hour 15–30. When the center jiggles, the cheesecake is done.