1. **Prepare the crust:** Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.

2. **Make the raspberry puree:** In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve to remove seeds, and set aside to cool.

3. **Prepare the cheesecake filling:** In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, followed by the sour cream and flour, ensuring a smooth batter.

4. **Assemble the cheesecake:** Pour the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry puree on top, then use a knife to gently swirl the raspberry into the batter, creating a marbled effect.

5. **Bake the cheesecake:** Place the springform pan in a larger baking dish filled with about an inch of hot water—this water bath helps prevent cracks. Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Let it cool at room temperature, then refrigerate for at least 4 hours, or overnight.