Melt the butter in a microwave-safe bowl for about 30 seconds. Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.

Beat softened cream cheese until smooth. Gradually add sugar, lemon juice, and zest, mixing until fluffy.

Whip heavy cream until soft peaks form, taking care not to overwhip.

Fold the whipped cream into the cream cheese mixture in three additions, ensuring a light texture.

Pour the filling over the crust and smooth the top. Tap the pan to remove air bubbles.

Cover and chill in the refrigerator for at least 4 hours or overnight.

Remove from the springform pan, top with raspberries, slice, and serve chilled.