Prepare the sauce first so it has time to cool while you prepare the cheesecake.

In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium/low heat. Stir frequently, and cook until the berries release their juices.

Increase heat to medium and bring mixture to a simmer while stirring constantly. Cook for several minutes until the berries break down and the sauce deepens in color and is slightly thickened.

Remove from heat and pour through a fine mesh strainer into a heat proof bowl. Measure out 2 Tablespoons of your seeds left in the strainer and add them back to the sauce, discard the rest.

Allow the mixture to cool while you prepare the crust and the cheesecake.

Preheat oven to 325F (165C).

In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar.

Add the melted butter until crumbs are all moistened.

Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Set crust aside as you prepare your cheesecake.

Combine cream cheese and sugar in a large mixing bowl and use an electric mixer to stir together until smooth, creamy, and completely lump free.

Add sour cream and vanilla extract and stir on low speed until combined.

In a small bowl, lightly beat one egg and add it to the cheesecake batter, stirring on low speed until egg is just combined. Repeat with the remaining eggs.

Scrape the sides and bottom of bowl to ensure all ingredients are thoroughly combined.

Pour half of the cheesecake batter evenly over the prepared crust. Take about ⅓ cup of the cooled raspberry sauce and pour over the batter.

Gently dollop the remaining cheesecake batter evenly over the raspberry sauce and smooth it with a spatula.

Drizzle with another ⅓ cup of raspberry sauce over the surface and use a toothpick or knife to swirl over the cheesecake.

Transfer to center rack of 325F (165C) preheated oven for 45-55 minutes.

When cheesecake is finished baking, turn off the oven, crack the door open a few inches and let cheesecake cool in the oven for 1 hour.

After 1 hour, remove from the oven and allow to cool at room temperature for an hour.

Once cooled, transfer to refrigerator to chill for at least 6 hours, preferably overnight.

Serve, topped with reserved raspberry sauce.