Preparation Steps

• Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2 layers of heavy-duty foil to waterproof for a water bath.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cups sugar, and salt. Stir in melted butter until evenly moistened.
• Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly. Keep oven at 325°F.
• Make the raspberry swirl: In a small saucepan, combine raspberries, 0.25 cups sugar, and lemon juice over medium heat. Cook, stirring, until berries break down and release juices, about 3 to 4 minutes.
• Whisk 1.5 teaspoons cornstarch with 1.0 tablespoons water, then stir into the berries. Simmer 1 to 2 minutes until thick and glossy. Press through a fine-mesh strainer to remove seeds and cool to room temperature.
• Make the filling: Beat softened cream cheese on medium speed until completely smooth, about 2 minutes. Add 1.0 cups sugar and beat until fluffy, scraping bowl as needed.
• Mix in sour cream, vanilla, lemon zest, and 2.0 tablespoons cornstarch until just combined. Add eggs one at a time on low speed, mixing only until incorporated to avoid excess air.
• Assemble: Pour half the cheesecake batter over the crust. Spoon half the raspberry sauce in small dollops over the batter and swirl gently with a skewer. Add remaining batter and repeat with the rest of the sauce, creating pretty swirls.
• Prepare the water bath: Place the springform pan in a large roasting pan and set on the oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
• Bake at 325°F for 55 to 60 minutes until the edges are set and the center wobbles like gelatin when gently shaken. Do not overbake.
• Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, unwrap foil, and run a thin knife around the edge to loosen.
• Cool to room temperature, then cover and chill at least 6 hours or overnight. Release the springform, slice with a warm knife, and serve.