Gather all your ingredients. Ensure your cream cheese is at room temperature.

In a medium saucepan over medium-high heat, combine frozen raspberries, fresh lemon juice, and granulated sugar. Simmer for about 5 to 6 minutes until softened.

Whisk together cornstarch and cold water in a bowl to create a slurry and add it to the raspberry mixture. Cook for an additional 2 to 3 minutes until thickened. Strain seeds and cool completely.

Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray the sides.

Mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes.

Reduce oven to 325°F. Wrap the springform pan with foil to prevent leaks.

Beat cream cheese on medium speed until smooth, about 1-2 minutes.

Add sugar and beat until combined, then add eggs one at a time on low speed.

Mix in sour cream, heavy cream, lemon juice, vanilla extract, and lemon zest just until incorporated.

Pour cheesecake batter onto the cooled crust, smoothing the surface.

Dot raspberry sauce over the batter and create marbled patterns with a knife.

Place the pan in a roasting pan and add water to create a water bath. Bake for 100 to 105 minutes.

Turn off the oven and crack the door. Let cheesecake rest in the oven for 1 hour.

Remove from oven, cool in the refrigerator for at least 8 hours or overnight.

When ready to serve, remove the side ring and garnish with whipped topping, fresh raspberries, and lemon zest.