Preheat oven to 325°F (163°C). Line a springform pan with parchment and wrap the outside in foil.

Mix crust ingredients and press into pan. Bake 10 minutes. Cool slightly.

Blend raspberries, sugar, and lemon juice. Strain seeds. Set aside.

Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.

Pour filling over crust. Drop spoonfuls of raspberry puree on top and swirl with a knife.

Bake in a water bath for 50–60 minutes, or until center is just set.

Cool to room temp, then chill at least 4 hours before serving.