Step 1: Make the Crust

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and sugar.
3. Pour in the melted butter and stir until the crumbs are fully coated and the mixture resembles wet sand.
4. Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to press it down firmly and evenly.
5. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Prepare the Raspberry Swirl

1. In a small saucepan, combine the raspberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 10-12 minutes).
3. Once thickened, remove from heat and strain the mixture through a fine mesh sieve to remove the seeds.
4. Set the raspberry puree aside to cool while you work on the cheesecake filling.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
2. Add the sugar and vanilla extract and continue to beat until fully combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the sour cream, flour, and salt. Mix until smooth and creamy.
5. Pour the cheesecake filling into the cooled graham cracker crust.

Step 4: Add the Raspberry Swirl

1. Drop spoonfuls of the raspberry puree on top of the cheesecake filling.
2. Use a skewer, knife, or toothpick to swirl the raspberry puree into the cheesecake. Be creative with your swirl—it doesn’t have to be perfect!
3. Tap the pan gently on the counter to settle the filling.

Step 5: Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 50-60 minutes.
2. The cheesecake should be slightly set around the edges but still a little jiggly in the center. If you’re unsure, you can use a toothpick to check—it should come out clean or with just a few crumbs on it.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
4. After an hour, transfer the cheesecake to the fridge and chill for at least 3 hours, or overnight if you have the time.