Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter, stirring until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust layer. Bake for 8–10 minutes, or until lightly golden browned, then remove from the oven and allow it to cool completely.

While the crust cools, prepare the cheesecake filling. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar, sour cream, large eggs, freshly squeezed lemon juice, and grated lemon zest. Continue mixing until the mixture is fluffy and well-combined.

In a separate bowl, mash fresh raspberries with a bit of granulated sugar until well combined. Layer approximately two-thirds of the cheesecake filling into the crust, then dollop spoonfuls of the raspberry mixture on top. Pour the remaining cheesecake batter over the raspberries, ensuring an even spread.

Take a knife or skewer and gently swirl through the batter to create a marbled effect without completely incorporating the raspberry mixture.

Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Place it in a larger baking pan and add hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake at 350°F (175°C) for 50–60 minutes.

Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door ajar for about an hour. This gradual cooling helps minimize cracks.

Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set fully.