Prepare the Crust:

1. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
2. 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:

1. In a small saucepan over medium heat, combine the raspberries and sugar. Cook, stirring occasionally, until the raspberries break down (about 5 minutes).
2. 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:

1. In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
2. Gently fold in the whipped cream until fully incorporated.

Assemble the Cheesecake:

1. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
2. 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:

1. Cover the cheesecake and refrigerate for at least 4–6 hours, or until set. For best results, chill overnight.
2. Once set, remove from the pan, slice, and serve. Garnish with fresh raspberries or lemon slices if desired.