1. Preheat oven to 325°F. Spray a 9-inch springform pan with non-stick spray. Wrap the outside of pan with two layers of heavy-duty aluminum foil.

2. Make the crust: Mix graham cracker crumbs, sugar, melted butter, and salt until mixture resembles wet sand. Press firmly into bottom and 1 inch up sides of pan. Bake for 10 minutes, then cool completely.

3. Make raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 minutes until berries break down. Mix cornstarch with water, stir into raspberries, and cook 1-2 minutes until thickened. Strain through fine-mesh sieve to remove seeds. Cool completely.

4. Beat cream cheese on medium-low speed for 2-3 minutes until smooth and fluffy, scraping bowl frequently.

5. Add sugar in three additions, beating well after each addition on low speed for about 2 minutes total.

6. Beat in sour cream, lemon juice, vanilla, lemon zest, and flour on low speed until just combined.

7. Add eggs one at a time on LOW speed, mixing just until each is incorporated (about 10 seconds per egg). Don’t overmix.

8. Pour filling over cooled crust. Tap pan gently on counter 3-4 times to release air bubbles.

9. Drop 6-8 spoonfuls of raspberry sauce on top of filling. Use a butter knife or skewer to gently swirl in figure-8 or circular motions.

10. Place wrapped springform pan in a large roasting pan. Fill roasting pan with hot water until it reaches halfway up the sides of the springform pan.

11. Bake at 325°F for 1 hour and 15 minutes. The edges should be set while the center 3-inch circle still jiggles slightly. Internal temperature should reach 150°F.

12. Turn off oven and crack door open 4 inches. Leave cheesecake in cooling oven for 1 hour.

13. Remove from water bath, remove foil, and run a thin knife around edges. Cool on wire rack for 2 hours at room temperature.

14. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight before serving.