Prep

Cup of Yum
1. Preheat oven to 325°F. Lightly spray the bottom of a 8" x 8" baking pan. (If you want very clean cuts on the bars, see Notes below for lining the pan with foil.)

Crust

1. In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and stir to completely combine. Press evenly into the prepared pan.
2. Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool completely.

Filling

1. With an electric mixer, cream the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until just combined.
2. Spread mixture evenly over the cooled crust and tap the pan gently on the counter a couple times, to settle in the filling. Scatter the top with raspberries, then press them into the cheesecake filling, just enough to completely cover each raspberry with cheesecake filling.
3. Bake for about 40 minutes, or until the cheesecake just barely wobbles in the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack.
4. Place in the refrigerator for at least 3 hours to chill thoroughly and firm up. Overnight is even better.
5. To serve, slice into individual bars. If you lined the pan with foil, carefully remove the cheesecake from the pan by pulling up on the foil lining. Place cheesecake on a cutting board and slice into bars. For clean cuts, see Notes below.