A rich and creamy cheesecake infused with fresh lemon flavor and topped with a vibrant raspberry sauce, perfect for a refreshing dessert.

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan to form the crust.
In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and beat until combined.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, flour, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the cheesecake batter over the crust and smooth the top.
Bake for 50-60 minutes, or until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside.
Refrigerate the cheesecake for at least 4 hours or overnight.
In a small saucepan, combine raspberry jam and water over low heat until smooth. Cool slightly.
Top the cheesecake with fresh raspberries and drizzle with raspberry sauce before serving.

Use room temperature cream cheese for a smoother filling.
Wrap the bottom of the springform pan in foil to prevent leaks if baking in a water bath.
Chill the cheesecake thoroughly before slicing for clean cuts.