Preheat the oven to 325°F. Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, and lemon zest until fully incorporated.

In a small bowl, mash the fresh raspberries with 2 tablespoons powdered sugar until they form a chunky sauce.

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter. Use a knife or skewer to gently swirl the raspberry sauce into the batter. Repeat with the remaining batter and raspberry sauce.

Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.