Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for about 10 minutes, then set it aside to cool.
In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Use an electric mixer to make this step easier.
Add the sour cream, eggs, lemon juice, and grated lemon zest, and mix until just combined. Be careful not to overmix to avoid cracking during baking.
In a blender, blend the raspberries and 1 tablespoon of sugar until smooth.
Pour the cheesecake batter over the cooled crust and smooth it out evenly.
Spoon the raspberry puree over the batter and use a knife to gently swirl it in, creating a marbled effect without fully mixing it in.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
After the hour has passed, transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight for best results.
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve with fresh raspberries or a dusting of powdered sugar for garnish.