1-Make the Crust: Process graham crackers into crumbs using a food processor or crush in a bag with a rolling pin. Combine crumbs with granulated sugar and melted butter until coated. Press mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan or pie plate. Chill in the refrigerator for at least 10 minutes to firm.

2-Prepare the Raspberries: Rinse and puree fresh raspberries until smooth. Optionally strain to remove seeds for a silky texture. Set aside.

3-Make the Cheesecake Filling: Whip very cold heavy cream until stiff peaks form. Whip room temperature cream cheese until soft and light, then add powdered sugar, vanilla extract, lemon zest, and lemon juice and mix until combined. Gently fold whipped cream into the cream cheese mixture to keep it light and airy. Pour filling into the prepared crust and smooth the top. Dollop raspberry puree over filling and swirl gently with a toothpick or butter knife. Cover loosely and chill for at least 3 hours or overnight before unmolding and slicing.