In a mixing bowl, combine graham cracker crumbs or almond flour with melted butter and press into the bottom of a springform pan. Refrigerate for at least 30 minutes.

Pour heavy cream into a clean mixing bowl and whip on medium-high speed until soft peaks form, about 3-5 minutes. Set aside.

In another bowl, beat softened cream cheese and sugar until smooth, then mix in rose water and raspberry puree.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Pour the filling over the chilled crust, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Run a warm knife around the edge of the pan before releasing the sides. Slice and serve chilled, garnishing with raspberries or whipped cream.