Lemon Raspberry Cheesecake Bars

 Lemon Raspberry Cheesecake Bars

1 1/2 c. graham cracker crumbs

1/3 c. sugar

6 T. butter

16 oz. cream cheese

1 lemon

1 1/4 c. sugar

1/4 c. sour cream

1/4 c. flour

1 1/2 tsp. vanilla

2 large eggs

1 can (12 oz.) raspberry filling

Line a 8” x 8” baking pan with parchment paper and set aside.  Set out the cream cheese to come to room temperature.   Zest the lemon and set aside.  Preheat the oven to 350 degrees.

Melt the butter.  Combine the graham cracker crumbs, sugar and melted butter together in a small bowl and stir.  Press into the baking pan to create the crust and bake for 8 minutes.  While the crust is cooling, beat together the cream cheese, lemon zest, sugar, sour cream, flour and vanilla.  Then beat in the eggs and pour the mixture into the pan.  Spoon the raspberry pie filling around the top of the cheesecake then use a knife to make swirl designs.

Bake at 350 degrees for 35 minutes.  Let cool completely before chilling in the refrigerator for 2 to 3 hours.