1-First, make the raspberry sauce by heating 340 grams of raspberries, ¼ cup granulated sugar, ¼ cup water, and 1 tablespoon lemon juice over medium-low heat until the juices release. Let it simmer until thickened, then strain through a fine mesh, adding back two tablespoons of seeds for texture, and cool it down. This step really brings out the fresh berry flavor that makes this cheesecake special.

2-Next, preheat your oven to 325°F (163°C) and work on the crust. Mix 1 ½ cups graham cracker crumbs with 2 tablespoons granulated sugar, 1 tablespoon light brown sugar, and 7 tablespoons melted unsalted butter. Press this mixture evenly into a 9-inch springform pan, making sure to go high up the sides to help prevent any cracks later on.

3-Now for the cheesecake batter: In a bowl, beat 680 grams of full-fat cream cheese with 1 cup granulated sugar until smooth and creamy. Add ½ cup sour cream and 1 teaspoon vanilla extract, mixing until blended. Gently incorporate the 3 large room temperature eggs one at a time, just until combined, to avoid overmixing.

4-To assemble, pour half the batter into the crust, drizzle about ⅓ cup of the cooled raspberry sauce over it, then add the remaining batter and smooth the surface. Drizzle the rest of the sauce on top and swirl it with a knife for that eye-catching marble effect. Bake at 325°F (163°C) for 45 to 55 minutes until it’s mostly set with a slight jiggle in the center.

5-After baking, turn off the oven, crack the door, and let it cool inside for 1 hour. Then, move it to room temperature for another hour before refrigerating for at least 6 hours or overnight. The total preparation time is about 9 hours and 20 minutes, including 30 minutes prep, 50 minutes baking, and cooling. Serve with the reserved raspberry sauce for an extra touch of flavor.