Follow these simple steps to make your Baked Raspberry Cheesecake:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
2. Prepare Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
3. Make Cheesecake Mixture: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. This should take about 2-3 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and sour cream until fully incorporated.
5. Blend Raspberries: In a separate bowl, combine the fresh raspberries, raspberry jam, and lemon juice. Mash them lightly with a fork to create a chunky raspberry mixture.
6. Combine Mixtures: Gently fold the raspberry mixture into the cheesecake batter, being careful not to overmix. You want to see swirls of raspberry throughout the batter.
7. Pour Batter: Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Cool: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. Then, remove it and let it cool completely at room temperature.
10. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
11. Serve: Before serving, garnish with fresh raspberries and mint leaves if desired.

These clear steps will help you create an incredible Baked Raspberry Cheesecake that will impress everyone.