Preheat oven to 325 degrees F.
Mix the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan sprayed with cooking spray. Bake for 12 minutes, then cool.
Beat the cream cheese and 1 cup of the sugar in a large bowl with a hand mixer until blended. Add the sour cream, whipping cream, and vanilla extract; mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour over the cooled crust.
Bake for 1 hour or until the center is almost set. Run a knife around the rim of a pan to loosen the cake; cool before removing the rim. Refrigerate the cheesecake for 4 hours.
Meanwhile, bring 1 cup of the raspberries, the remaining ¾ cup sugar, the jam, and water to a boil in a saucepan; simmer over medium-low heat for 5 minutes, or until thickened, stirring occasionally. Cool slightly. Pour into a blender. Add the lemon juice and blend until smooth. Refrigerate until ready to use.
Spoon the raspberry sauce over the cheesecake just before serving, and top with the remaining raspberries.