Make The Graham Cracker Crust

Cup of Yum
1. Preheat the oven to 325. Line a 8x8 square pan with aluminum foil or parchment paper.
2. Place the graham crackers in a food processor and pulse until they become crumbs. Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
3. Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.

Make The Cheesecake Filling

1. Place the cream cheese in a large mixing bowl. Mix with an electric mixer until smooth, about 2-3 minutes. Add ½ cup sugar and cream together the sugar and cream cheese until fully mixed.
2. Crack the eggs into a medium bowl and beat lightly with a fork. Add the eggs half at a time to the cream cheese mixture, whipping until fully mixed.
3. Add the sour cream and vanilla to the cream cheese filling. Whip with an electric mixer until smooth.

Make The Raspberry Topping

1. Add raspberries, 4 tablespoons of sugar and lemon juice to a saucepan. Bring the mixture to a slow boil over high heat. Reduce the mixture to medium low heat to simmer, stirring regularly to keep from burning. Cook for 10-12 minutes until thick sauce begins to form, then set to the side to cool for a few minutes.

Layer And Bake The Bars

1. Add the cheesecake filling to the top of the graham cracker crust. Use a silicone spatula to smooth the mixture evenly in the pan.
2. Drizzle the raspberry mixture over the cream cheese. Swirl a chopstick or butterknife through the mixture to allow the raspberry layer to mix more into the top of the cheesecake layer.
3. Bake for 35-40 minutes until fully set in the center. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look liquidy but will still jiggle a little. The middle of the cheesecake should feel slightly tacky when carefully touched.
4. Allow the cheesecake to cool in the pan for at least 20 minutes. Place in the refrigerator for at least 6 hours to chill, or overnight. Then slice and enjoy!