In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for about 10 minutes, then let it cool.

Beat the softened cream cheese with a hand mixer until creamy and smooth. Add sugar, sour cream, lemon juice, lemon zest, and vanilla. Mix until well combined, then add eggs one at a time, mixing on low speed just until blended.

Pour the filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 60-70 minutes until edges are set and center slightly wobbles.

Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours, or overnight.

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally until berries break down and mixture thickens, about 5-7 minutes.

Carefully remove cheesecake from springform pan. Drizzle raspberry sauce on top, slice, and serve.