Preheat the oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well blended, resembling wet sand.

Press the mixture into the bottom of a 9-inch springform pan and bake for about 10 minutes. Remove and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add sugar and mix until combined.

Add eggs one at a time, ensuring each is incorporated before adding the next.

Mix in vanilla extract, lemon zest, and sour cream until silky.

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook on medium heat for about 5 minutes until raspberries break down.

Remove from heat and let cool slightly.

Pour half of the cheesecake batter into the cooled crust and smooth it out.

Drizzle half of the raspberry sauce on top and swirl gently with a knife or toothpick.

Pour in the remaining cheesecake batter and finish with the remaining raspberry sauce, swirling again.

Bake the cheesecake for 55-60 minutes, until edges are set with a slight jiggle in the center.

Turn off the oven and crack the door slightly to let the cheesecake cool slowly.

After an hour, remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.