Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and sugar.
Press mixture firmly into the prepared pan.
Bake crust for 8 minutes, then cool slightly.
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Cook until berries soften, then stir in cornstarch mixture. Cook until slightly thickened. Cool slightly.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently after each addition.
Mix in vanilla extract and sour cream until creamy.
Pour cheesecake filling over crust.
Spoon raspberry sauce on top and swirl gently with a knife or toothpick.
Bake for 30–35 minutes until center is slightly set.
Cool completely, then refrigerate at least 3 hours before slicing.
Garnish with fresh raspberries or powdered sugar if desired.
