Raspberry Swirl Cheesecake

Enjoy the rich flavor of the cheesecake, but with less fat and calories, as in this light version of the raspberry curl cheesecake.
Preheat the oven to 350 degrees. Brush a 9-inch springy mold with cooking spray. Grind the Graham crackers in a food processor until finely ground. Add the butter and water; beat until lumps form. Squeeze the crumbs into the bottom of the pan and 1 inch up the edge. Bake until fragrant (about 10 minutes). Cool on a wire rack. Reduce the oven temperature to 325 degrees.Grind the raspberries in a food processor with 2 tablespoons of sugar until smooth. Strain the puree into a small saucepan. Cook the mixture for 3 minutes, until slightly thickened. Cool to room temperature.In the bowl of an electric mixer, beat the cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes). Add sour cream and beat until smooth. Add the eggs, then the egg whites, one at a time, beating after each addition until smooth. Add the flour, vanilla, lemon zest and salt and mix until smooth.Pour the batter into the prepared pan, then transfer the cheesecake to the baking dish. Place teaspoons of raspberry puree on top of the cheesecake. Using a wooden skewer or knife, whisk together the puree. Place the roasting pan in the oven and pour 2 inches of hot water into the roasting pan.Bake until the cake is set, but the center is still swaying (about 1 hour and 10 minutes). Turn off the oven. Chill the cheesecake in the closed oven for 30 minutes. Remove the mold from the water bath. Run a knife along the inside edge of the mold; cool to room temperature. Refrigerate until set (at least 6 hours) before unwinding.