In a medium saucepan, whisk together the sugar, cornstarch, and zest.

Add in the lemon juice and raspberries. Using a spatula, press the raspberries to help release the juices and stir until combined.

Place over medium heat and allow to come up to a boil. Once the mixture is up to a boil, let boil for 3 to 5 minutes, stirring continuously until thickened.

Place a strainer over a medium bowl and pour the raspberry sauce into the strainer. Press the sauce through the strainer until only the seeds remain in the strainer. Scrape the seeds into the garbage.

Cover the sauce with plastic wrap and place in the fridge to chill.

Preheat the oven to 325 degrees F. Grease the sides of a 9-inch springform pan with nonstick baking spray and line the sides of the pan with parchment paper.

Stir together the graham cracker crumbs, butter and sugar in a medium bowl until well combined.

Press the crust evenly into the bottom of the springform pan.

Place in the fridge to set up while you work on the cheesecake.

To a large mixing bowl, add the cream cheese and beat on medium until smooth.

Add in the sugar, flour, lemon juice, lemon zest. Mix until well blended.

Add in the eggs one at a time and beat each egg just until combined. Scrape down the sides and bottom of the bowl before adding the next.

Add in the sour cream and heavy cream. Beat just until everything is combined. Don’t overmix after adding the eggs!

Pour the cheesecake batter on top of the graham cracker crust

Using a spoon, drizzle the raspberry sauce on top of the cheesecake batter.

Using a skewer or butter knife, swirl the raspberry sauce into the cheesecake batter. Try not to dig up the crust while swirling the cheesecake.

Place the springform pan in a slightly larger pan to prevent water from the water bath leaking into the cheesecake. You can also double wrap the springform pan with heavy-duty tin foil instead.

Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water.

Place in the oven and bake for about 1 hour 40 minutes to 1 hour 50 minutes or until done. To test the recipe, gently jiggle the pan. The edges of the cheesecake shouldn’t move and the center would slightly jiggle like jello.

Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for about an hour. Remove from the oven and if it’s not cooled to room temperature let it continue to cool on the counter until it reaches room temperature.

Cover the cooled cheesecake and place it in the fridge overnight or for 8 hours until it’s set up and chilled.