Lemon Raspberry Cheesecake Bars

https://www.myfoodandfamily.com/recipe/207145/raspberry-lemon-cheesecake-bars

2 cups graham cracker crumbs

 

1 cup plus 2 Tbsp. sugar, divided

 

6 Tbsp. butter, melted

 

3 cups (12 oz.) raspberries, divided

 

1 Tbsp. each zest and juice from 1 lemon

 

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

 

4 eggs

Heat oven to 325ºF.

2

Line 13x9-inch 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 min.

3

Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.

4

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 speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

5

Bake 35 to 40 min. or until center is almost set. Cool completely.

6

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.