1. 1

   Step 1

   Preheat oven to 175°C (350°F). Grease a 9x13-inch baking pan and line it with parchment paper.

2. 2

   Step 2

   In a bowl, combine 2 cups graham cracker crumbs, 1 Tbsp sugar, and 1/16 tsp fine sea salt.

3. 3

   Step 3

   Stir 1/2 cup melted unsalted butter into the crumb mixture until evenly moistened.

4. 4

   Step 4

   Press the crust mixture firmly into the bottom of the prepared baking pan.

5. 5

   Step 5

   Bake the crust for 8 minutes, then remove from the oven and let it cool. Reduce oven to 165°C (325°F).

   Timer 8 min
6. 6

   Step 6

   Beat 32 ounces softened cream cheese and 1 1/4 cups sugar in a mixer for 5 minutes until smooth.

   Timer 5 min
7. 7

   Step 7

   Add 5 large eggs one at a time, mixing well after each addition.

8. 8

   Step 8

   Mix in 2 Tbsp sour cream, zest of 1 lemon, 1 Tbsp lemon juice, 1 1/2 tsp vanilla extract, and 1/8 tsp fine sea salt.

9. 9

   Step 9

   Gently fold 12 oz raspberries into the cheesecake batter.

10. 10

    Step 10

    Pour the filling over the cooled crust and tap the pan on the counter to remove air bubbles.

11. 11

    Step 11

    Bake at 165°C (325°F) for 45 minutes until set but slightly wobbly in the center.

    Timer 45 min
12. 12

    Step 12

    Let the bars cool in the pan for 2 hours, then refrigerate for at least 4 hours before slicing.

    Timer 360 min

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