Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.

Make the Raspberry Swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds, if desired. Let cool completely.

Whip the Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in the sifted powdered sugar until well combined. Stir in the vanilla extract and heavy cream until the mixture is smooth and luscious.

Assemble the Cheesecake: Pour about half of the cream cheese filling over the prepared crust. Dollop spoonfuls of the cooled raspberry sauce over the filling. Gently swirl the raspberry sauce into the cream cheese using a toothpick or the tip of a knife, creating a marbled effect. Be careful not to over-swirl.

Add Remaining Filling and Swirl: Spoon the remaining cream cheese filling over the raspberry layer. Add more dollops of raspberry sauce on top and swirl again, creating a beautiful marbled pattern. Ensure the top layer is fully covered.

Chill to Perfection: Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm and set. This chilling time is crucial for the perfect texture.

Serve and Enjoy: Once firm, carefully run a thin knife around the edge of the pan before releasing the springform ring. Slice with a sharp knife dipped in hot water for clean cuts. Garnish as desired.