Grease the bottom and sides of a springform pan with soy-free Earth Balance or coconut oil.
Place gluten-free graham crackers into a gallon freezer bag, seal, and pound with the flat side of a kitchen mallet until graham crackers are finely and evenly crushed.
Place crushed graham crackers and remaining crust ingredients into a medium mixing bowl and mix with your hands to combine.
Pour crust mixture into greased springform pan and press down with your hands so that an even layer covers the bottom of the pan only.
Place crust in the refrigerator while you make the filling.
Place the cream cheese, lemon juice, lemon zest, sugar, vanilla extract and yogurt into a large mixing bowl and use a hand mixer to whip until smooth.
Remove the pan from the refrigerator and place the fresh raspberries on top of the crust, evenly spaced.
Pour the filling over the crust and raspberries and use a spatula to spread the filling into a smooth, even layer.
Spoon dollops of raspberry preserves on top of filling, then use a spoon or toothpick to swirl it into the filling (there's no right way to do this; use your creativity!)
Sprinkle more lemon zest on top of the cheesecake.
Cover the pan with plastic wrap and place in the freezer for at least four hours (or overnight).
At least three hours before you plan to serve, remove the cheesecake from the freezer and allow to sit in the refrigerator or on the counter until you are able to unlatch and remove the springform collar.
Slice, then serve. If the cheesecake is still a bit frosty when you're slicing it, run your knife under hot water to make it easier.
