Instructions:

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

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form an even crust.

In a large mixing bowl, beat the softened cream cheese and 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 well combined.

Pour half of the cheesecake filling over the crust and smooth the top with a spatula.

In separate small bowls, mix the lemon curd with lemon juice and the raspberry puree with sugar. Drop spoonfuls of the lemon and raspberry mixtures onto the cheesecake filling. Gently swirl the mixtures with a knife to create a beautiful marbled effect. Pour the remaining cheesecake filling over the swirled layer and smooth the top.

Bake in the preheated oven for 50-60 minutes, or until the center is set. Allow the cheesecake to cool completely in the oven with the door slightly ajar to prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Before serving, garnish your cheesecake with lemon zest curls, fresh raspberries, and a dollop of whipped cream.

Enjoy the refreshing flavors of summer with every bite of this delightful Lemon Raspberry Swirl Cheesecake!