Prepare the Crust:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes. Let cool completely.

Make the Raspberry Swirl:

1. In a saucepan, cook raspberries and sugar over medium heat until berries break down.
2. Strain the mixture through a sieve to remove seeds. Let it cool.

Prepare the Cheesecake Filling:

1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each.
3. Stir in lemon juice, lemon zest, vanilla, and sour cream.

Assemble the Cheesecake:

1. Pour filling over the cooled crust.
2. Dollop raspberry puree on top and swirl with a skewer or knife.

Bake the Cheesecake:

1. Place the springform pan in a large roasting pan. Add hot water to the roasting pan, reaching halfway up the sides of the springform pan.
2. Bake for 55-65 minutes until edges are set, and the center jiggles slightly.
3. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.

Chill and Serve:

1. Refrigerate for at least 4 hours or overnight.
2. Garnish with fresh raspberries and lemon slices before serving.