Raspberry Swirl Cheesecake

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press the mixture into the bottom of the prepared pan to form the crust.

Bake for 10 minutes, then set aside to cool.

In a blender or food processor, puree the raspberries with the sugar and lemon juice.

Strain through a fine-mesh sieve to remove seeds. Set the raspberry sauce aside.

In a large bowl, beat the cream cheese until smooth.

Gradually add the sugar and vanilla extract, beating until creamy.

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

Mix in the sour cream and heavy cream until just combined.

Pour half of the cheesecake batter over the cooled crust.

Spoon half of the raspberry sauce over the batter.

Swirl the sauce into the batter using a knife or skewer.

Repeat with the remaining batter and raspberry sauce.

Place the springform pan in a large roasting pan.

Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 55-60 minutes, or until the center is set and the top is lightly browned.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the water bath and let it cool to room temperature.

Refrigerate for at least 4 hours or overnight before serving.

Remove the cheesecake from the springform pan and slice to serve.