Preheat the Oven and Prepare the Pan:

Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

Make the Crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10–12 minutes until golden brown. Let it cool while you prepare the filling.

Prepare the Raspberry Swirl:

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the raspberries break down and release their juices. Use a spoon or fork to mash them further. Pass the mixture through a fine mesh sieve to remove the seeds, then set aside to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Add the vanilla extract, eggs (one at a time), sour cream, heavy cream, lemon juice, and lemon zest. Beat until fully combined and smooth.

Assemble the Cheesecake:

Pour the cheesecake batter into the cooled graham cracker crust. Spoon small dollops of the raspberry puree on top of the cheesecake filling. Using a skewer or knife, gently swirl the raspberry puree into the cheesecake to create a marbled effect.

Bake the Cheesecake:

Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.

Cool and Chill:

Let the cheesecake cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.

Serve:

Once the cheesecake is chilled and set, carefully remove it from the springform pan. Garnish with fresh raspberries, lemon slices, or whipped cream for an extra special touch.