Step 1: Make the Crust

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

2. Press the mixture into the bottom of a springform pan. Use the back of a spoon or glass to pack it tightly.

3. Chill in the fridge while preparing the filling.

Step 2: Make the Raspberry Sauce

1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.

2. Cook until the raspberries break down, about 4–5 minutes.

3. Stir in the cornstarch slurry and simmer for 1 more minute until thickened.

4. Remove from heat and strain through a mesh sieve to remove seeds, if desired.

5. Cool completely.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth and fluffy.

2. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined.

3. In a separate bowl, whip cold heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and creamy.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake mixture over the chilled crust.

2. Drizzle with half the raspberry sauce and lightly swirl with a knife or toothpick.

3. Add the remaining cheesecake mixture and smooth the top.

4. Drizzle more raspberry sauce on top and swirl gently.

5. Chill in the fridge for at least 6 hours, or overnight, until fully set.

Step 5: Garnish & Serve

1. Before serving, top with whipped cream, fresh raspberries, lemon zest curls, or mint leaves for a fresh finish.

2. Slice with a sharp knife wiped clean between cuts for perfect presentation.