Preheat your oven to 325°F. This temperature is perfect for creating a lovely crust while ensuring the filling bakes to creamy perfection. Lightly spray the bottom of an 8" x 8" baking pan with nonstick spray.
In a medium bowl, stir together 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and ¼ teaspoon of kosher salt. This mixture is the foundation of your crust. Once combined, add in ¼ cup of melted unsalted butter. Stir until everything is evenly coated and forms a crumbly mixture.
Press this mixture firmly and evenly into the bottom of the prepared baking pan. This will create a solid layer for your delicious filling. Make sure to pack it tightly so it holds together after baking.
Bake for about 10 to 12 minutes, or until fragrant and golden. You want to see a slight golden color on the crust to ensure it’s fully cooked. Once done, set the crust on a wire rack to cool completely.
While the crust cools, take an electric mixer and cream 16 ounces of full-fat cream cheese and ½ cup of granulated sugar together on medium-high speed until smooth and creamy, which should take about 1 to 2 minutes. Make sure there are no lumps for a velvety texture.
Add in 2 large eggs, ¼ cup of sour cream, ¼ cup of freshly squeezed lemon juice, and the zest of 2 lemons. Beat on medium speed until just combined. Be careful not to overmix, as this can incorporate too much air into the filling, causing cracks.
Spread the mixture evenly over the cooled crust. Gently tap the pan on the counter a couple of times to help settle the filling. This is a crucial step for a smooth surface.
Scatter 1 cup of fresh raspberries on top of the filling, pressing them gently into the cheesecake to ensure they are partially submerged.
Bake the entire assembly for about 40 minutes. Look for the center to be just barely wobbling; the edges should be slightly golden. This indicates that the bars are done baking without overcooking. Remove from the oven and cool completely on a wire rack.
Once cooled, place the pan in the refrigerator for at least 3 hours, or even better, overnight. This chilling time helps the bars set perfectly and enhances the flavor.
To serve, slice the cheesecake into individual bars. If you lined the pan with foil, carefully lift the cheesecake out using the foil, and place it on a cutting board. For clean cuts, dip a thin non-serrated knife in warm water, wipe it dry, and slice. Repeat this process for each cut for perfectly neat edges!
