Preheat your oven to 350°F (175°C)., In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand., Firmly press the crumb mixture into the bottom of the springform pan, ensuring it creates an even layer., Place the pan in the preheated oven and let it bake for 10 minutes. This will help set the crust., Remove the pan from the oven and allow the crust to cool while you prepare the filling., In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth., Gradually add the sugar and vanilla extract, beating until well combined., Add eggs one at a time, mixing thoroughly after each addition., Add the fresh lemon juice and zest, followed by the sour cream. Beat until all ingredients are fully combined and the mixture is smooth., In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water., Stir until the mixture is bubbling and thickened, about 5-7 minutes. Remove from heat and allow the raspberry sauce to cool a bit., Pour the cheesecake filling into the cooled crust. Then, dollop the raspberry sauce over the top. Use a rubber spatula or a knife to create swirls., Place the cheesecake in the preheated oven and bake for about 60-70 minutes or until the center is set but slightly jiggly., Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour., Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.