For the Crust: Place cookies in food processor. Process until finely chopped. Add melted butter and pulse until smooth. Press the cookie mix into a 9" springform pan, using the bottom of a measuring cup, pressing the crust firmly and evenly into the bottom of the pan cover and set aside.

For the Fruit Filling: Add the raspberries, sugar and water into a sauce pan over medium heat, stir until the raspberries are broken down, about 7 minutes, in a small cup mix the cornstarch with some hot liquid from the raspberries and then add back to the pan turn the heat back on to medium heat until the raspberries bubble for 15 seconds and turn into a spreadable jellly, set aside to cool.

For the cheese cake layers: In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the sour cream and vanilla and beat on medium speed for 1 minute.

Brush the sides of the springform pan with butter and place on a baking sheet. Add 1/2 of the cheesecake batter, level it best you can with a rubber spatula. Add the fruit filling evenly over the top. Then cover the fruit filling with the last 1/2 of the cheesecake batter.

Bake at 325 F for 60-70 minutes until the top is lightly browned and the middle is just slightly jiggly. Turn off oven, crack open the oven door and leave the cheesecake in the oven another 30 minutes. Remove from oven and loosen sides of cheesecake from pan by running knife around inside of pan, let cool completely. Loosely cover and refrigerate 8 hours or overnight.

In a large bowl, mix the graham crackers, brown sugar, the tsp of lemon zest and the ½ melted butter together.
Line a springform pan with parchment paper. Bake the crust for 10 minutes and remove from the oven.

Using a mixer on low speed, mix the cream cheese and sugar until well blended.
Beat in ½ of the cream, lemon juice and zest.
In a sauce pan add the water and gelatin, let sit 5 minutes.
Put on low heat until gelatin dissolves, whisk in the rest of the cream.|
Add this mixture to the cream cheese mixture and blend together. Beat the mixture till fluffy on low speed.

Pour the cheesecake filling over the baked crust. Gently tap the pan on a hard surface to release any air bubbles. Bake for 55-65 minutes, the edges will be set, while the center will still have some jiggle to it. Turn off the oven and crack the oven door open but leave the cheesecake in the turned off oven for an hour.
Now remove the cheesecake from the oven and release the springform, you may need a butter knife to run around the edges to release the cheesecake fully from the springform pan. Let the cheesecake cool completely. At this point you can spread on some lemon curd or decorate the top with some candied lemon pieces. I like mine as is. Refrigerate covered until ready to serve.