Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract. Continue beating until everything is well incorporated.
Fold in whipped cream: Gently fold in the whipped cream into the cream cheese mixture until the filling becomes light and fluffy.
Assemble the cheesecake: Pour the cheesecake filling over the prepared crust. Drizzle the raspberry puree over the top. Using a toothpick or skewer, gently swirl the raspberry puree into the cheesecake for a beautiful marbled effect.
Chill and set: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
Garnish and serve: Before serving, garnish on top with a teaspoon of instant Lemon pudding, fresh raspberries, lemon slices and fresh mint for an extra pop of color and flavor.
