Prep
0-15 mins
Cook
5 HRS 50 MIN
Calories
330
Ingredients
2 cups
graham cracker crumbs
1 cup
plus 2 Tbsp. sugar, divided
6 tbsp
butter, melted
3 cups
(12 oz.) raspberries, divided
1 tbsp
zest and juice from 1 lemon
4
eggs
Instructions
Step 1
Heat oven to 325ºF.
Step 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.
Step 3
Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
Step 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.
Step 5
Bake 35 to 40 min. 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.