Raspberry-Lemon Cheesecake Bars
2 c. graham cracker crumbs
1 c. + 2 Tbsp. sugar; divided
6 Tbsp. butter, melted
3 c. (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8 oz. each) cream cheese, softened
Heat oven to 325°. Line 9×13” pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 minutes. Reserve ½ c. raspberries and 1 tsp. lemon zest for later use. Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on LOW after each just until blended. Gently stir in remaining raspberries; pour over crust. Bake 35-40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.