Created by TeresaS on March 22, 2017
Step 1: Heat oven to 325°F.
Step 2: Line 13X9-inch pan with foil, with ends of foil extending over sides. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.
Step 3: Reserve 1/2 cup raspberries and 1 teaspoon lemon zest for later use.
Step 4: Beat cream cheese, lemon juice, remaining zest and 1 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
Step 5: Bake 35 to 40 minutes or until center is almost set. Cool completely.
Step 6: Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.