Preheat the oven to 325 degrees.

In a food processor, pulse the graham crackers and brown sugar until you achieve fine crumbs.

Pour in the melted butter and pulse until butter is mixed and starts to pull away from the sides.

Spread into the bottom of a 9” springform pan and press firmly.

Place in the oven and bake for 10 minutes. Remove and set aside to cool.

Mix the water and cornstarch and stir until dissolved.

In a small saucepan place the raspberries, mixed cornstarch, sugar and lemon juice.

Simmer over low for about 5 minutes, stirring frequently to prevent burning.

Once it starts to thicken, remove from the heat and let cool slightly.

To make the filling, beat the cream cheese and sugar until smooth and creamy.

Add in the eggs, one at a time, mixing well each time you add an egg.

Add in the vanilla and lemon extracts and the salt and beat until the cheesecake is very smooth and creamy.

Pour about ⅔ of the cheesecake into the pan. Top with ½ of the raspberry mix and swirl with a skewer.

Repeat with the remaining cheesecake filling and the raspberries.

Place in a silicone cheesecake holder, or wrap the springform pan well with foil to prevent water seeping in.

Place in a water bath and bake for 1 hour and 10 minutes.

Remove and let cool to room temperature before placing in the refrigerator to chill for a minimum of 6 hours, best if left overnight.

Run a knife around the edges to release the cake.

Slice and enjoy!