Preheat the oven to 350 degrees and grease a spring-form pan.
Cut the pound cake into slices.
Lay the pound cake in the pan, using smaller pieces to cover any holes. Press the crust together to form one piece.
Chop up any remaining pound cake for the topping.
In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip topping, and sour cream.
Fold raspberries gently into the cheesecake filling.
Pour the cheesecake mixture into the crust, then top with the chopped-up cake pieces.
Put the springform pan on top of a larger cookie sheet in case of any drips.
Put into oven and cook for 1 hour.
Check doneness by poking the center with a knife and see if it comes out clean. Let it cool completley.
Run a knife around the edges. Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan. Slice and enjoy!