1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy, about 3 minutes. Stir in the vanilla extract.
4. Add the eggs, one at a time, mixing on low speed just until blended. Gently fold in the sour cream.
5. Pour the cream cheese mixture over the cooled crust.
6. In a small saucepan over medium heat, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook until raspberries break down and form a sauce, about 5 minutes. Let it cool slightly.
7. Drop spoonfuls of the raspberry sauce over the cheesecake filling. Use a knife to swirl the sauce into the filling, creating a marbled effect.
8. Bake the cheesecake for 55-60 minutes or until the center is set but still jiggles slightly.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This prevents cracking.
10. Remove from oven and cool completely before refrigerating for at least 4 hours, or overnight, for best results.

Remember, the first time I attempted cheesecake, I learned the hard way about letting it cool slowly. Trust the process; your patience will be rewarded!