Step 1: Prepare the Raspberry Swirl

• In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook until the raspberries break down and release their juices (about 5 minutes).

• In a small bowl, mix cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes until slightly thickened.

• Remove from heat and strain through a fine-mesh sieve to remove seeds (optional). Set aside to cool.

Step 2: Make the Graham Cracker Crust

• Preheat oven to 325°F (163°C).

• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

• Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.

• Bake for 8-10 minutes, then remove from oven and let it cool while preparing the filling.

Step 3: Prepare the Cheesecake Filling

• In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

• Add eggs, one at a time, mixing on low speed until just combined.

• Mix in vanilla extract, sour cream, and heavy cream, blending until smooth. Avoid overmixing to prevent cracks in the cheesecake.

Step 4: Assemble & Swirl

• Pour the cheesecake filling over the cooled crust and spread evenly.

• Spoon small dollops of the raspberry sauce on top.

• Use a skewer or toothpick to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.

Step 5: Bake the Cheesecake

• Place the cheesecake in a water bath (wrap the springform pan in foil and place in a larger pan with hot water halfway up the sides).

• Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges.

• Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Step 6: Chill & Serve

• Transfer the cheesecake to the fridge and chill for at least 4 hours (preferably overnight).

• Before serving, carefully remove the springform pan. Slice and enjoy your Raspberry Swirl Cheesecake!