Decadent Raspberry Cheesecake Bar

1.Preheat your oven to 325°F (160°C).

2.In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.

3.Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

4.In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

5.Add the powdered sugar, vanilla extract, and salt to the cream cheese, and mix until well combined.

6.Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.

7.In a separate bowl, gently toss the fresh raspberries with lemon juice and cornstarch until coated. Fold the raspberries into the cheesecake batter gently to avoid breaking them.

8.Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly with a spatula.

9.Bake in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.

10.Remove from the oven and let the cheesecake bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set completely.

11.Once chilled, cut into squares and serve. Enjoy your decadent raspberry cheesecake bars!