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 until the berries break down and the sauce thickens slightly.

Remove from heat and pour through a fine mesh strainer into a heat proof bowl. Measure out 2 Tablespoons of seeds 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.

Combine cream cheese and sugar in a large mixing bowl and use an electric mixer to stir until smooth.

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

Lightly beat one egg and add it to the cheesecake batter, stirring on low speed until just combined. Repeat with the remaining eggs.

Pour half of the cheesecake batter over the crust. Pour ⅓ cup of the cooled raspberry sauce over the batter.

Dollop the remaining cheesecake batter over the raspberry sauce and smooth it with a spatula.

Drizzle with another ⅓ cup of raspberry sauce and swirl gently.

Transfer to center rack of 325F preheated oven and bake for 45-55 minutes.

Cool in the oven for 1 hour, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.

Serve topped with reserved raspberry sauce.