RASPBERRY-LEMON CHEESECAKE BARS

2 cups graham cracker crumbs
1 cup + 2 tbsp sugar, divided
6 tbsp butter, melted
3 cups (12-oz) fresh raspberries, divided
1 tbsp lemon zest
1 tbsp lemon juice, fresh squeezed
4 pkg (8-oz each) cream cheese, softened
4 eggs

Preheat oven to 325 degrees.
Line a 13 x 9 x 2-inch pan with foil, extend ends over edges of pan.

Combine graham cracker crumbs, 2 tbsp sugar and the butter. Press mixture onto the bottom of the prepared pan and bake for 10 minutes.

Reserve 1/2 cup raspberries and 1 teaspoon of the lemon zest for later use.

Beat cream cheese, lemon juice, remaining lemon zest and remaining sugar in a large bowl with mixer until blended. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Gently stir in the remaining raspberries; pour over the baked crust.

Bake at 325 degrees for 35 to 40 minutes or until the center is almost set. Cool completely

Refrigerate 4 hours. Top with the remaining raspberries and lemon zest.

Use the foil handles to remove from the pan before cutting into 18 bars.

This is a Philadelphia Cream Cheese recipe and photo.