Step 1: Make the Crust

1. In a medium bowl, mix graham cracker crumbs and sugar.

2. Stir in melted butter until the mixture resembles wet sand.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Place in the refrigerator to chill while you prepare the filling.

Step 2: Prepare the Raspberry Swirl

1. In a small saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the berries break down—about 5–7 minutes.

3. In a small bowl, mix cornstarch and water, then stir into the raspberry sauce.

4. Cook for another 1–2 minutes until thickened.

5. Optional: Strain through a sieve to remove seeds. Set aside to cool.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.

2. Add powdered sugar, lemon zest, lemon juice, and vanilla. Beat until fully combined.

3. In a separate bowl, whip cold heavy cream to stiff peaks.

4. Gently fold whipped cream into the cream cheese mixture in batches until smooth and fluffy.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the chilled crust. Smooth the top.

2. Spoon half of the raspberry sauce in dollops, then gently swirl with a toothpick or knife.

3. Add the remaining filling and smooth the top.

4. Swirl the remaining raspberry sauce over the top for a beautiful finish.

Step 5: Chill & Serve

1. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

2. Once set, run a knife along the edges and release from the springform pan.

3. Garnish with fresh raspberries, lemon slices, or whipped cream. Slice and serve chilled.