In a food processor, blend graham crackers (about 2 sleeveuntil fine consistency.
In a bowl combine graham cracker crumbs, melted butter, and sugar.
Press into the bottom of a greased springform pan.
Bake crust for about 10 mins, remove, and let cool.
In stand mixer, beat cream cheese until smooth and fluffy.
In order add sugar, lemon juice, lemon zest, sour cream and mix after each addition.
Then add eggs one at a time and vanilla.
Pour into cooled crust.
In food processor, add raspberries, water, and sugar and blend.
By the spoonful, drop the raspberry filling on top of batter.
Using a butter knife, swirl the raspberry filling into the batter.
Bake at 350 for about 60-65 minutes until firm but giggly in center.
Once removed from oven, use a butter knife and run along edges to remove from side of pan to prevent cracking as it cools.
Let cool at least 1 hour before removing springform pan.
Chill in refrigerator about 6 hours until set.