Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes. Remove from the oven and let cool.

Make the raspberry swirl:
In a saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes until the raspberries break down and the mixture thickens. Strain the sauce through a fine-mesh sieve to remove seeds and let it cool to room temperature.

Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and lemon juice. Mix until fully combined.

Assemble the cheesecake:
Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the raspberry sauce over the cheesecake filling, and swirl it with a knife or skewer to create a marbled effect.

Bake:
Place the cheesecake in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly. Allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 6 hours or overnight.

Serve:
Once chilled, slice and serve with additional fresh raspberries or raspberry sauce for extra flavor!