Prepare the Graham Cracker Crust:

1. Preheat the oven to 325°F (165°C).
2. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Prepare the Raspberry Swirl:

1. In a small saucepan, combine raspberries, sugar, and cornstarch. Stir to combine.
2. Cook over medium heat for 5-7 minutes until thickened. Stir constantly to prevent burning.
3. Remove from heat and set aside to cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.
2. Add the sugar and beat until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. Add vanilla extract, lemon juice, and lemon zest. Beat until smooth.

Assemble the Cheesecake:

1. Pour the cream cheese mixture into the prepared graham cracker crust.
2. Spoon raspberry mixture on top of the cheesecake filling in a swirling motion. Use a knife or skewer to create a beautiful swirl effect by dragging it through the raspberry mixture and cream cheese filling.

Bake the Cheesecake:

1. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
2. Turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
3. Remove from oven and let cool completely before transferring to the refrigerator.

Chill the Cheesecake:

1. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.