Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until well combined.

Add vanilla extract and mix. Then add eggs one at a time, mixing well after each addition. Finally, fold in sour cream until smooth.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until bubbly and slightly thickened. Let cool.

Pour half of the cheesecake filling into the crust. Drizzle some raspberry sauce over it and swirl with a knife. Pour the remaining filling and repeat the swirling process.

Bake for 50-60 minutes until the edges are set and the center has a slight jiggle. Turn off the oven and let it cool inside for an hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight before serving.