Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.

Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes until lightly golden. Allow it to cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add 1 cup granulated sugar, mixing until combined.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Blend in the sour cream, lemon juice, and lemon zest until the mixture is smooth and fluffy.

Gently fold in the raspberries, ensuring they are evenly distributed but not completely crushed.

Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.

Bake for about 50-60 minutes or until the center is set but slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool for an additional hour.

Transfer the cheesecake to the refrigerator, allowing it to chill for at least 4 hours, preferably overnight.

Once set, carefully remove the sides of the springform pan. Slice, serve, and enjoy!