1. Prepare the Graham Cracker Crust: A Buttery, Crunchy Base

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Combine Crumbs and Butter: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
3. Press into Pan: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan.
   • Tip: Use the bottom of a measuring cup or a flat-bottomed glass to compact the crust.
4. Bake: Bake the crust for about 10 minutes, or until it’s lightly golden and fragrant.
5. Cool: Remove the crust from the oven and let it cool completely on a wire rack while you prepare the cheesecake filling.

2. Prepare the Lemon Cheesecake Filling: Creamy, Tangy, and Bright

1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add 1 cup of granulated sugar and continue to beat until well incorporated and the mixture is light and fluffy.
2. Add Sour Cream and Lemon: Add the sour cream, lemon juice, and lemon zest to the cream cheese mixture. Beat on low speed until just combined.
3. Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition until just incorporated.
   • Tip: Do not overmix after adding the eggs, as this can incorporate too much air into the batter and cause the cheesecake to crack during baking.

3. Prepare the Raspberry Swirl: A Burst of Fruity Flavor

1. Puree Raspberries: In a blender or food processor, combine the fresh (or thawed and drained frozen) raspberries and 1 tablespoon of granulated sugar.
2. Blend: Pulse until the raspberries are completely pureed and smooth.
   • Tip: If you prefer a seedless swirl, you can strain the puree through a fine-mesh sieve to remove the seeds.

4. Assemble the Cheesecake: Creating the Beautiful Swirl

1. Pour Batter: Pour the prepared cheesecake batter over the cooled graham cracker crust in the springform pan. Smooth the top with a rubber spatula.
2. Add Raspberry Puree: Spoon dollops of the raspberry puree over the surface of the cheesecake batter.
3. Swirl: Using a knife, a toothpick, or an offset spatula, gently swirl the raspberry puree into the cheesecake batter, creating a marbled effect.
   • Tip: Be careful not to over-swirl, or the colors will become muddy. Aim for distinct, visible swirls.

5. Bake in a Water Bath: Ensuring Even Cooking and a Creamy Texture

1. Prepare Water Bath: Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan.
   • Why a Water Bath: The water bath creates a humid environment in the oven, which helps the cheesecake bake evenly, prevents it from cracking, and results in a creamier texture.
2. Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 55-60 minutes.
   • Check for Doneness: The cheesecake is done when the edges are set and lightly golden, but the center still jiggles slightly when the pan is gently shaken.
3. Cool Slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling process helps to prevent cracks from forming on the surface.

6. Chill and Serve: The Final Steps to Cheesecake Perfection

1. Cool to Room Temperature: After an hour, remove the cheesecake from the oven (and the water bath) and let it cool completely to room temperature on a wire rack.
2. Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld.
3. Serve: When ready to serve, carefully remove the springform pan’s outer ring. If desired, garnish with fresh raspberries, a dusting of powdered sugar, or a dollop of whipped cream. Slice and enjoy!