Follow these simple steps to create your Lemon Raspberry Cheesecake:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the Crust: Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool.
4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add in the sugar, mixing until fully combined.
5. Add Eggs: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon juice, and lemon zest until the mixture is smooth and creamy.
6. Pour Filling into Crust: Pour the cheesecake filling onto the cooled crust, smoothing the top with a spatula.
7. Bake the Cheesecake: Bake in the oven for about 60 minutes, or until the center is set but still slightly jiggly.
8. Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside for 1 hour. Then, remove it and allow it to cool at room temperature for another hour before refrigerating.
9. Chill: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
10. Prepare the Raspberry Topping: In a saucepan, combine the fresh raspberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat until the mixture thickens and the raspberries break down, about 5-7 minutes. Allow it to cool.
11. Serve: Once the cheesecake is fully chilled, spread the raspberry topping over the top and serve.