In a medium bowl, combine graham cracker crumbs with melted unsalted butter until it resembles wet sand. Press into a 9-inch springform pan. Chill in the refrigerator for about 15 minutes.

In a large mixing bowl, beat cream cheese and granulated sugar together until smooth and creamy, about 3-4 minutes. Gradually mix in lemon juice, lemon zest, and vanilla extract.

In a separate bowl, whip heavy cream until stiff peaks form, about 2-3 minutes. Gently fold the whipped cream into the cream cheese mixture.

Pour the filling over the chilled crust. Drizzle raspberry puree on top, creating swirls with a toothpick or skewer for visual appeal.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up.

Once chilled, release the sides of the springform pan. Garnish with fresh raspberries and lemon slices. Slice and serve.