1-Start your Raspberry Marble Cheesecake by making the raspberry sauce in a small saucepan on medium/low heat. Combine raspberries, sugar, water, and lemon juice; stir frequently until the raspberries release juices, then increase heat to medium and simmer while stirring until the sauce thickens slightly. Strain through a fine mesh strainer and add two tablespoons of seeds back into the sauce, then let it cool for later use.

2-Next, preheat your oven to 325°F (165°C) and prepare the crust by mixing graham cracker crumbs, granulated sugar, and brown sugar in a medium bowl. Add melted butter and combine until the mixture is moist and crumbly, then press it evenly into the bottom and up the sides of a 9-inch springform pan. For the cheesecake batter, beat cream cheese and sugar until smooth, add sour cream and vanilla extract while mixing on low speed, and lightly beat eggs one at a time until just incorporated, scraping the bowl as needed.

3-Assemble the cheesecake by pouring half of the batter over the crust, then spread about ⅓ cup (80 ml) of the cooled raspberry sauce on top. Dollop the remaining batter over the sauce and smooth it out, drizzle another ⅓ cup of sauce on the surface, and create swirls with a toothpick or knife. Bake at 325°F (165°C) for 45-55 minutes until the center is slightly jiggly, then turn off the oven, crack the door, and let it cool inside for 1 hour. Cool at room temperature for another hour and refrigerate for at least 6 hours or overnight before serving with the reserved sauce.