Raspberry Cheesecake Bars

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, mix graham cracker crumbs, melted butter, and 3 tablespoons sugar until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and cool while preparing the filling.
2. Make raspberry sauce
   In a food processor or blender, puree the raspberries with 3 tablespoons sugar and lemon juice until smooth. Optional: strain through a fine-mesh sieve to remove seeds. Set aside 1/4 cup of the sauce for serving.
3. Prepare cheesecake filling
   In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating on low speed after each addition just until blended. Add vanilla extract, sour cream, and flour, beating on low speed until just combined. Be careful not to overmix.
4. Assemble and bake
   Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry sauce (except reserved portion) on top of the filling. Use a knife or toothpick to swirl the sauce into the filling for a marbled effect. Bake at 325°F for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
5. Cool and chill
   Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking. Remove from oven and cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
6. Slice and serve
   Once thoroughly chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars using a sharp knife, cleaning the knife between cuts for neat slices. Drizzle with reserved raspberry sauce before serving.