Preheat your oven to 325°F (160°C).

In a medium bowl, mix together the graham cracker crumbs, melted butter, and ¼ cup sugar until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes, until lightly golden. Remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy.

Add in the eggs, one at a time, mixing well after each addition. Toss in the flour, vanilla extract, lemon juice, and lemon zest. Mix until everything is well combined and smooth.

In a small saucepan, combine the raspberries, ¼ cup sugar, and 1 tablespoon of lemon juice. Cook over medium heat for about 5 minutes until the berries break down into a sauce. Let it cool slightly.

Pour the lemon cheesecake filling into the cooled crust, smoothing it out evenly.

Drop spoonfuls of the raspberry mixture onto the filling. Using a knife or skewer, gently swirl the raspberry sauce through the cheesecake batter.

Bake in the oven for 45-50 minutes, or until the edges are set but the center jiggles slightly.

Turn off the oven and crack the door open, letting it cool inside for about an hour. Then, cover and refrigerate for at least 4 hours, preferably overnight.