1. Preheat oven to 160°C (325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.

2. Mix graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the pan. Bake for 10 minutes, then cool.

3. For the raspberry sauce, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until raspberries break down.

4. Add cornstarch slurry and simmer 1–2 minutes until thickened. Strain to remove seeds and cool completely.

5. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.

6. Stir in sour cream, heavy cream, lemon zest, lemon juice, and vanilla until smooth.

7. Pour half of the cheesecake batter over the crust. Spoon small dollops of raspberry sauce over the surface and swirl gently with a knife. Repeat with remaining batter and more sauce.

8. Place pan in a water bath and bake 55–65 minutes until center is just set.

9. Turn off the oven and let cheesecake cool inside for 1 hour with the door slightly open.

10. Chill at least 4 hours or overnight before serving.