For the crust, preheat the oven to 350°F with a rack in the center. Brush the bottom and sides of a 9-inch springform pan with some of the melted butter; set aside.
In a food processor, pulse the graham cracker pieces until fine. Add the sugar and remaining butter, pulse to combine, then pour into the prepared pan. Pat the crumbs evenly on the bottom and partially up the sides of the pan and bake until golden and fragrant, 12 to 14 minutes. Remove and set aside; leave the oven on.
For the filling, in a large bowl, beat the cream cheese, sugar, lemon juice and zest with an electric mixer until smooth. Add the eggs one at a time, mixing just until incorporated after each addition. Blend in the sour cream and vanilla and mix for 1 minute. Pour the batter into the graham cracker crust and place the pan in the oven; set a pie plate filled with 3 cups of water in the oven next to the cheesecake. Bake for 1 hour or until the sides are set but the center is still somewhat unset. Turn the oven off, prop the door open and let the cheesecake cool for 1 hour inside the oven. Chill the cheesecake for 4 hours, loosely covered with plastic wrap.
For the topping, in a mixing bowl, fold together the pie filling, raspberries, and vanilla. Chill until ready to use.
For the whipped cream, in a mixing bowl, whip the cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.
To assemble, remove the sides of the springform pan and transfer the cheesecake to a serving platter (do not remove the cheesecake from the pan’s base). Spoon the cherry filling in the center of cheesecake, leaving a 1-inch margin around the edges. Pipe rosettes of the vanilla whipped cream in the margin. Slice the cheesecake using a sharp, thin-bladed knife, dipping the knife in hot water before and after each cut. Refrigerate any leftover cheesecake.