Preheat your oven to 325°F (160°C). Grease the baking pan or line it with parchment paper for easy removal.

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 10 minutes. Remove and let cool slightly.

In a separate mixing bowl, beat together softened cream cheese and sugar until smooth. Add the vanilla extract and mix again.

Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is creamy and smooth.

In a small saucepan over low heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture is slightly thickened, about 5-7 minutes. Remove from heat and let cool.

Pour the cheesecake filling over the cooled crust. Using a spoon, drop small amounts of the raspberry mixture on top, then use a knife or toothpick to swirl it into the cheesecake filling.

Bake in the oven for 35-40 minutes until the center is set but slightly jiggly.

Remove from the oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight.

Cut into bars and serve chilled. Enjoy!