1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base in foil to prevent leaking.

2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan and pre-bake for 8 minutes. Let cool.

3. In a saucepan over medium heat, simmer raspberries, sugar, and lemon juice for 5–6 minutes until thick. Strain to remove seeds. Set aside.

4. In a large bowl, beat cream cheese until smooth. Add sugar and flour. Beat in eggs one at a time.

5. Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla.

6. Pour cheesecake batter into crust. Drop spoonfuls of raspberry sauce on top and swirl with a knife.

7. Bake in a water bath for 55–65 minutes until the center is just set. Turn off oven and crack the door. Let cool inside for 1 hour.

8. Refrigerate for at least 4 hours or overnight before slicing.