Make crust
Spray a 9 inch springform pan with bakers spray. Preheat oven to 300F
Finely chop cookies in the food processor or blender.
Measure out 2 1/2 cups and combine with the melted butter until well moistened
Press in bottom and up sides of prepared pan. Freeze while making filling
Place the raspberries in a food processor and puree
Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds
Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly
Make raspberry swirl cheesecake filling
Beat the cream cheese and mascarpone in a large bowl until smooth
Add the sugar, vanilla, salt and lemon zest and beat until smooth
Add the eggs one at a time, beating each egg in, stir in sour cream until blended
Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend
Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out
Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it
Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes
Place on a foil lined baking sheet and bake 60 to 70 minutes, it should be still jiggly in the center, and puffy and moist on the edges. Cool completely at room temperature before covering and chilling 8 hours or overnight
Unlock the sides of the springform pan
Garnish with fresh raspberries and whipped cream when serving
