Begin by preheating your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.

In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand.

Firmly press this mixture into the base of the springform pan to create an even crust. Bake for about 10 minutes, then set aside to cool.

In a large bowl, blend the softened cream cheese with sugar and vanilla extract until the mixture is silky smooth.

Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Finally, mix in the sour cream until everything is well combined.

In a separate bowl, create a raspberry sauce by mashing the fresh raspberries with icing sugar and lemon juice until you achieve a chunky consistency.

Layer half of the cheesecake mixture over the cooled crust. Spoon half of the raspberry sauce on top and use a knife to create gentle swirls.

Add the remaining cheesecake mixture, followed by the rest of the raspberry sauce, swirling again for a beautiful marbled effect.

Bake for 55-60 minutes, or until the center is slightly wobbly. Once done, turn off the oven and let the cheesecake cool inside for an hour.

After cooling, let the cheesecake reach room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight for the best flavor.