Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
Make the Raspberry Swirl:
- In a small saucepan over medium heat, combine the raspberries and sugar. Cook, stirring occasionally, until the raspberries break down (about 5 minutes).
- Stir in the cornstarch slurry and cook for an additional 1–2 minutes until thickened. Remove from heat and strain the mixture through a fine mesh sieve to remove seeds. Set aside to cool completely.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Drop small spoonfuls of the raspberry sauce on top of the filling. Use a toothpick or knife to swirl the sauce into the cheesecake for a marbled effect.
Chill and Serve:
- Cover the cheesecake and refrigerate for at least 4–6 hours, or until set. For best results, chill overnight.
- Once set, remove from the pan, slice, and serve. Garnish with fresh raspberries or lemon slices if desired.