Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, wrapping the outside with aluminum foil.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well blended. Press this mixture evenly into the bottom of your prepared springform pan and bake for 10 minutes. Allow it to cool completely.

Puree fresh raspberries with sugar and lemon juice until smooth. Strain through a fine sieve to create a seedless swirl.

In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until fluffy.

Add eggs one at a time, mixing well after each addition. Fold in sour cream and heavy cream until just combined, avoiding overmixing.

Pour half of the cheesecake batter over the cooled crust, drop half of the raspberry sauce, and swirl using a knife. Repeat with the remaining batter and raspberry sauce.

Place the springform pan in a larger roasting pan and fill with hot water halfway up the sides of the springform pan.

Bake for 55-60 minutes until the top is lightly browned. Allow the cheesecake to cool inside the oven with the door ajar for an hour.

After cooling, let it reach room temperature then refrigerate for at least 4 hours or overnight before serving.