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Instructions:
Prepare Raspberry Filling: Whisk cornstarch, lemon juice, and water. Cook with raspberries and sugar, then puree and strain.
Crust: Press crumb mixture into a springform pan and bake. Prep pan for water bath.
Cheesecake: Blend cream cheese, sugar, flour, sour cream, lemon juice, and zest. Add eggs gradually. Pour into crust, add raspberry filling, and swirl.
Bake: Set in a water bath and bake. Allow to cool gradually in the oven, then chill.
Serve: Garnish with fresh raspberries and lemon slices.
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