Pre-heat oven to 325ºF

Generously grease the bottom and sides of a 9-inch springform pan and place a parchment round on the surface of the pan.

Place cookies and lemon zest in the bowl of a food processor and pulse to a coarse, sand-like texture.

Add melted butter in a slow stream and pulse until well incorporated

Transfer the crumb mixture to the prepared springform pan and press into the bottom and 2 inches up the sides so that the crust is smooth and compact.

Place the springform pan on top of a sheet of heavy-duty tin foil measuring 14 inches square and wrap the foil tightly around the pan (this is to prevent any water leaking into the cake when baking it using the water bath baking method).

Chill while making the filling.

In a small bowl whisk together 2 teaspoons cornstarch and 2 teaspoons lemon juice. Set aside.

In a medium-sized pot on low-medium heat, combine fresh raspberries and ¼ cup granulated sugar and stir until sugar has dissolved and berries have started to break apart.

Add in the cornstarch mixture and whisk until incorporated.

Stir the berry mixture continuously until slightly thickened (about 3 minutes). Remove from heat and let cool for 5 minutes.

Pour through a fine mesh sieve and discard seeds so that you are left with a smooth purée. Refrigerate until needed.

Wipe clean the bowl of the food processor and add cream cheese, pulse until smooth

Add in sour cream, eggs, 1¼ cups sugar, and remaining lemon juice and mix until the mixture is smooth.

In a medium-sized mixing bowl, add 1½ cups of the filling and 3 tablespoons of the raspberry sauce and mix until well combined. Chill the remaining sauce until needed.

Pour the raspberry filling onto the base of the crust and spread evenly to the edges using an offset spatula

Pour the cheesecake filling on top of the raspberry layer spreading the layer out evenly to the edges

Fill a large roasting pan with ½-inch of boiling water

Place the springform pan into the warm water bath and place it in the oven to bake for 1 hour and 25 minutes (the center will appear jiggly, this is normal)

Turn the oven heat off and keep the cheesecake in the oven with the door ajar for 1 hour

Remove from the water bath, discard tin foil, and place the cheesecake on a wire rack to cool for an additional 1-2 hours

While the cheesecake is cooling, add the raspberry lemonade and remaining ¼ cup of sugar to a large pot. Take 3 tablespoons of that liquid and in a separate bowl add 3 tablespoons of cornstarch to make a slurry. Return the liquid to the pot and let it gently boil down until reduced by half about 20-30 minutes. (The glaze is ready when it coats the back of a spoon).

Once the cheesecake has come to room temperature, pour the glaze over the top until evenly covered.

Leave the cheesecake in the springform pan and place it in the fridge to chill for an additional 8 hours or overnight.

When ready to serve, carefully release the buckle from the springform pan and slide the bottom round out onto a cake stand or plate.

Cut into 8 or 12 equal-sized portions (8 slices if you like big slices)! To ensure clean cuts every time, run a chef’s knife under hot water, dry, and slice.

Pour reserved raspberry sauce over cut slices and serve.