1️⃣ Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2️⃣ Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until fully combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.

3️⃣ Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon zest, and lemon juice until everything is fully combined.

4️⃣ Layer the filling: Pour half of the cheesecake filling over the graham cracker crust and smooth the top with a spatula.

5️⃣ Prepare the lemon and raspberry swirls: In a small bowl, mix the lemon curd with 1 tablespoon of lemon juice until smooth. In another small bowl, combine the raspberry puree and 1 tablespoon of sugar.

6️⃣ Create the swirls: Drop spoonfuls of the lemon curd mixture and raspberry puree onto the cheesecake filling. Use a knife to gently swirl the two mixtures into the filling, creating a marbled effect.

7️⃣ Add the remaining filling: Pour the remaining cheesecake filling over the top of the swirled layer and smooth it out evenly.

8️⃣ Bake the cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool completely inside the oven to prevent cracking.

9️⃣ Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it firm up.