1. Preheat the oven to 325°F (163°C) and wrap a 9-inch springform pan with aluminum foil to prepare for the water bath.
2. Combine graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of the springform pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
4. In a mixing bowl, beat cream cheese until smooth, then add sugar and continue mixing until well combined.
5. Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
6. Stir in lemon juice and lemon zest, blending until the mixture is smooth and creamy.
7. Strain raspberry puree to remove seeds, then drizzle small amounts over the cheesecake filling.
8. Use a knife or toothpick to swirl the raspberry puree into decorative patterns.
9. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
10. Bake for 55-60 minutes, or until the center is slightly set but still slightly jiggly.
11. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about an hour.
12. Remove the cheesecake from the water bath, then refrigerate for at least 6 hours or preferably overnight for the best texture.
13. Run a knife around the edges before releasing the springform pan to ensure clean sides.
14. Garnish with fresh raspberries, lemon slices, and whipped cream before serving.
15. Slice and serve the Lemon Raspberry Swirl Cheesecake chilled for the best flavor and texture.