1. Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent any leaks during baking.

2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well-incorporated. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then allow it to cool.

3. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes. If desired, strain the mixture to remove the seeds. Allow the raspberry sauce to cool completely before using.

4. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined after each addition to prevent over-mixing.

5. Pour the cheesecake batter over the prepared crust. Spoon the cooled raspberry sauce on top of the batter and use a knife or skewer to gently swirl it into the filling, creating a beautiful marbled effect.

6. Bake the Raspberry Swirl Cheesecake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to finish baking and slowly cool.

7. Allow the cheesecake to cool to room temperature, then refrigerate it for at least 6 hours, or preferably overnight, before slicing and serving.