Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Mix the Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
4. Bake the Crust: Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool.

Step 2: Prepare the Raspberry Swirl

1. Make the Raspberry Mixture: In a small saucepan, combine raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain through a fine mesh sieve to remove seeds and set aside.

Step 3: Prepare the Cheesecake Filling

1. Mix the Cream Cheese: In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy.
2. Add Remaining Ingredients: Gradually add granulated sugar, sour cream, vanilla extract, lemon zest, and lemon juice. Mix until fully combined. Add eggs one at a time, mixing on low speed until just incorporated.
3. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry mixture over the batter, then pour the remaining cheesecake batter on top. Swirl in the remaining raspberry mixture using a knife or toothpick.
4. Bake: Bake in the preheated oven for about 55-60 minutes, or until the center is set but slightly jiggly.
5. Chill: Remove from the oven and let cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
6. Serve: Carefully remove the sides of the springform pan. Slice and serve chilled, optionally garnished with fresh raspberries.