Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.

In another large bowl, beat the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, lemon zest, and lemon juice until fully blended.

Pour the cream cheese mixture into the springform pan over the crust.

Drizzle raspberry puree on top and use a knife to swirl it into the cheesecake batter.

Bake in the preheated oven for about 50-60 minutes, or until the center is set and lightly jiggly.

Let the cheesecake cool in the oven with the door cracked for about an hour, then refrigerate for at least 4 hours or overnight before serving.