1. Prepare the Crust

• Preheat your oven to 325°F (160°C).
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
• Bake for 8-10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese until smooth.
• Add sugar and mix until combined.
• Mix in sour cream, lemon zest, lemon juice, and vanilla extract.
• Add eggs one at a time, beating just until incorporated (do not overmix).

3. Prepare the Raspberry Swirl

• In a blender or food processor, blend raspberries with sugar until smooth.
• Strain through a fine mesh sieve to remove seeds (optional).

4. Assemble the Cheesecake

• Pour half of the cheesecake batter over the prepared crust.
• Drop spoonfuls of the raspberry puree over the batter and swirl with a toothpick or skewer.
• Add the remaining cheesecake batter and repeat the swirling process with more raspberry puree.

5. Bake the Cheesecake

• Wrap the springform pan with foil and place it in a larger baking dish filled with hot water (water bath method).
• Bake for 50-60 minutes, until the edges are set but the center still jiggles slightly.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.

6. Chill and Serve

• • Transfer the cheesecake to the refrigerator and chill for at least 4 hours (or overnight).
  • Before serving, run a knife along the edges of the pan and remove the springform ring.
  • Garnish with fresh raspberries, lemon slices, or a dusting of powdered sugar.