Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.

Combine 1 ½ cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and a pinch of salt. Press into the bottom of the pan and bake for 8-10 minutes.

Allow it to cool while preparing the filling.

Using an electric mixer, beat 24 oz of softened full-fat cream cheese until smooth, about 2 minutes.

Add ¾ cup sour cream, 1 cup granulated sugar, 1 tablespoon vanilla extract, zest of 1 lemon, and 2 tablespoons fresh lemon juice. Mix until smooth.

Incorporate 3 large eggs and 1 egg yolk one at a time, being careful not to overmix, and set aside.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Lower the oven temperature to 300°F (150°C) and bake for 55-65 minutes until the center jiggles slightly.

Once done, turn off the oven, crack the door open slightly, and let it cool for 1 hour.

Cool fully on a rack.

Refrigerate cheesecake for at least 6 hours or overnight.

In a small saucepan, cook 1 ½ cups raspberries with 2-3 tablespoons sugar until soft, about 3-5 minutes.

Gently mash and strain mixture through a fine mesh sieve to remove seeds, stirring in 1 teaspoon lemon juice.

Bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water for 5 minutes, then stir into the warm raspberry purée.

Pour carefully over chilled cheesecake and spread evenly before refrigerating to set.

Beat ¾ cup heavy cream (or mix with ½ cup mascarpone) with 1-2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks.

Spoon or pipe topping onto cheesecake and garnish with extra raspberries and lemon zest.