Mix the graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press it firmly into the bottom of the pan using the back of a measuring cup.

Line the inside edge with a strip of parchment paper. Then wrap the outside of the pan tightly in two layers of foil. This keeps water bath moisture from sneaking into the crust.

Mix the softened cream cheese and sugar on low speed for about 4 minutes. Stop once no lumps remain and the mixture turns pale and smooth.

Scrape the bowl twice during this step. Any missed lumps at the bottom will stay lumpy in the finished cheesecake, no matter how long you bake it.

Mix in the sour cream and heavy cream on low speed, then add the eggs one at a time. Beat just until each egg disappears into the batter.

Add the cornstarch, vanilla, lemon juice, and zest. Mix on low speed for 30 seconds, just enough to combine everything without pumping air into the batter.

Overmixing here traps air bubbles that later crack the surface as they escape in the oven. Stop as soon as the batter looks even.

Pour the batter into the prepared crust. Tap the pan gently on the counter a few times. Then run a spatula over the top to smooth it out.

Set the pan inside the roasting pan and pour boiling water halfway up the sides. Bake at 350°F for 32 minutes, then lower the oven to 300°F and bake 38 minutes more.

The center should jiggle slightly like set gelatin, while the outer 2 inches look fully firm. A soupy center means it needs more time in the low oven.

Turn off the oven and crack the door open, then leave the cheesecake inside for 1 hour. Cool it fully on the counter, then refrigerate for at least 6 hours, ideally overnight.

Combine raspberries, sugar, and water in a bowl, cover, and microwave for 4 minutes. Press the mixture through a sieve to remove the seeds, then chill it before serving.

Run a thin knife around the edge of the pan before releasing the springform latch. Slice with a warm, dry knife and spoon the raspberry sauce over each piece.