Using a food processor, chop up graham crackers into fine crumbs. *Tip: 2 1/2 C is roughly 2 of the 3 wrapped packages from a box of graham crackers. If you don't have a food processor, toss your graham crackers in a gallon size bag and smash away. You can use a meat tenderizer with the flat side or a rolling pin.
Toss crumbs into a medium bowl. Add in butter and sugar. Mix well. If making mini cheesecakes, put 1/2 C of crust mixture into the bottom of your mini springform pans. If making a large cheesecake, toss all of your crust mixture into the bottom of your pan. Use a flat or rounded instrument to help press and smooth your crust. Some cheesecakes call for crust going part way up the side of your pan while others do not. You can do either with this. I chose to keep my crust flat without it going up the sides of my pan at all. Bake for 5 minutes. Set aside.
In a large bowl or a stand mixer, beat cream cheese until light and fluffy. Scrape away from the sides of your bowl. Add in sugar, mix until combined. Add sour cream, lemon juice and lemon zest. Mix well, remembering to scrape the sides of your bowl often. You may find that you need to help loosen any mixture from your beater occasionally. Add in eggs and mix well. Scrape one more time and do another quick mix.
Before adding filling to your pan or pans, wrap the bottom and sides tightly with foil. Use multiple pieces if necessary to get good coverage.
For one large cheesecake, transfer entire filling mixture to your pan. For mini cheesecakes, use a large cookie scoop to fill each pan. This method will help in making sure that you have the same amount of filling per pan. Never fill to the top edge of the pan, always leave a bit of breathing room.
Find a baking dish or roasting pan that is big enough for your cheesecake(s). It should be as high as your springform pan or taller and also big enough that you aren't crowding mini cheesecakes or causing springform pans to touch your exterior pan. Place filled and wrapped cheesecake(s) in your larger dish or pan.
Grab the largest glass measuring cup you have, or heat safe pouring container. Fill it up with hot water. Place your pan with cheesecake in the oven. Pour hot water carefully into the pan without getting it in the cheesecake. You want the water to be no more than half way up the side of your springform pan.
For mini cheesecakes, cook for 35 minutes or until set but still wiggly. For one large cheesecake, cook for 70 minutes.
Carefully remove entire pan from the oven. You can remove the individual cheesecake(s) instead and leave the water bath in the oven but DO remember to remove it before you cook again.
Let cheesecake cool on a wire rack for 10-15 minutes before removing foil. Carefully remove foil at that point. Continue cooling cheesecake on the wire rack for an additional 20 minutes or more. Transfer to the fridge for 2-4 hours or overnight.
When it is time to eat. Run a knife around the edge of your cheesecake. Release your springform pan and force it to go larger. Then carefully remove the edge. To make clean slices, clean your knife after every slice. A warm knife may help as well.
Place entire bag of frozen raspberries in a large fine strainer, over a large bowl. Allow to thaw out. This may take several hours. When your raspberries are mostly thawed you can begin pushing down on the raspberries with a large spoon. Pushing and spreading out the raspberries will cause any juices to get sent through the strainer. You want any and all juices in the bowl and all seeds left in the strainer. Discard seeds remaining.
Add sugar and lemon juice to raspberry purée. Mix well and top off desserts as desired. You can refrigerate for up to a week or freeze for up to a year, or so I read. If you are considering topping off a cheesecake with this raspberry sauce, reserve a cream cheese container. An 8oz container is the perfect size for storing this amount of raspberry sauce.