Lightly grease or line with wax paper the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, powdered sugar, lemon zest, and lemon juice in a large mixing bowl and beat with an electric mixer on high speed until smooth. Add the whipping cream and instant pudding mix and continue mixing, starting on low speed and increasing to high for 1-2 minutes or until the mixture is fluffy and whipped.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate while you make the raspberry curd layer.

Combine the raspberries, white sugar, lemon zest, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook until the raspberries are broken down. Remove from the heat, strain out the seeds * at this point if desired, and let cool until just warm.

Once the mixture has cooled down, whisk in the egg and cornstarch until smooth. Return to the stove and cook over medium heat again while whisking until the mixture boils for about 2 minutes and thickens. Remove from the heat and immediately whisk in the butter until it is completely melted and incorporated. Let cool fully.

Pour the cooled raspberry curd over the cheesecake filling layer and smooth out the top. Return to the refrigerator to chill until ready to serve - at least 4 hours of chilling time total.