In a small saucepan, stir to combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring frequently until bubbling and saucy. Reduce heat to low.

In a small bowl, whisk the cornstarch into 1 tablespoon of water until completely dissolved.

While stirring the raspberry sauce, pour in the cornstarch mixture and stir well to combine. Increase heat to medium and allow to return to a simmer. Cook for 1 to 2 minutes, until slightly thickened. Remove from heat.

Immediately strain the sauce through a fine mesh strainer. Stir vigorously with a spoon to push the sauce through the sieve and remove the seeds. Set aside to cool to room temperature.

Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.

In a medium bowl, stir to combine the graham cracker crumbs, 6 tablespoons melted butter, sugar, and salt until the mixture looks like wet sand. If needed, add more melted butter 1 tablespoon at a time.

Pour the crust mixture into the prepared springform pan and press it into an even layer along the bottom and sides.

Bake for 10 to 12 minutes or until lightly golden. Let cool on a wire rack.

In a large mixing bowl, beat the cream cheese and sugar on medium-low speed until creamy and smooth, about 2 minutes.

Add the sour cream, salt, and vanilla. Beat until combined, then increase to medium-low and mix until smooth.

Add the eggs one at a time, beating on low speed until fully combined.

Pour half the batter into the cooled crust and spread it evenly. Drizzle ¼ cup raspberry sauce over the batter and swirl with a toothpick.

Pour the remaining batter over the top. Drizzle another ¼ cup raspberry sauce and swirl the surface.

Bake for 15 minutes, then reduce temperature to 300°F and bake for another 30 to 35 minutes until the center wobbles slightly.

Turn off the oven and leave the cheesecake inside for 1 hour. Cool at room temperature for another hour, then refrigerate for at least 6 hours before serving.

Serve with extra fresh raspberries and a drizzle of the remaining sauce.