Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until resembling wet sand. Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes until lightly golden, then remove and let cool completely.

In a large bowl, beat softened cream cheese until smooth, gradually adding sugar and vanilla. Mix in eggs one at a time, then add lemon juice, lemon zest, and sour cream.

In a saucepan, combine raspberries, additional sugar, lemon juice, cornstarch, and water. Cook over medium heat until bubbling and thickened, about 5-7 minutes. Let cool slightly.

Pour cheesecake filling into cool crust, then dollop raspberry sauce over the filling. Use a knife to create swirls.

Place in the oven and bake for 60-70 minutes until slightly jiggly in the center. Cool in the oven for one hour.

Cover and refrigerate for at least 4 hours or ideally overnight before serving.