Step 1: Preheat the Oven

Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Step 2: Prepare the Crust

In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until well combined. Press this mixture into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then remove and let it cool completely.

Step 3: Create the Raspberry Swirl

In a small bowl, mash 1/2 cup of fresh raspberries with 2 tablespoons of sugar until smooth. Set aside to let the flavors meld.

Step 4: Make the Cheesecake Filling

In a large mixing bowl, beat 3 packages of softened cream cheese, 1 cup of granulated sugar, and 1 tablespoon of all-purpose flour together until the mixture is smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Then stir in 1/4 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1/2 cup of sour cream until fully incorporated.

Step 5: Layer the Cheesecake Batter and Raspberry Mixture

Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry mixture on top of the batter. Carefully add the remaining cheesecake batter, then finish with dollops of the raspberry mixture. Use a knife to gently swirl the raspberry sauce through the batter for a marbled effect.

Step 6: Bake the Cheesecake

Bake the cheesecake in the preheated oven for 55-60 minutes. You’re looking for the edges to be set while the center still has a slight jiggle when gently shaken. Once done, turn off the oven and crack the oven door, allowing the cheesecake to cool inside for about an hour.

Step 7: Chill the Cheesecake

After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.