• Preheat oven to 350℉/175℃. Line an 8x8 baking pan with parchment paper, allowing two of the sides to overlay, and spray lightly with nonstick baking spray. Set aside.
  

Raspberry Sauce

• Place 1 ½ cups raspberries, 2 tablespoons granulated sugar, and 1 tablespoon water in a medium saucepan. Heat over medium heat until berries are soft and broken down.
  
• Remove the pan from the heat. Place berries through a sieve to remove all seeds. Stir in 1 teaspoon fresh lemon juice and then refrigerate this mixture until needed.
  

Crust

• In a food processor fitted with an S-blade, process whole graham crackers to measure out to 1½ cups graham cracker crumbs (this is typically 1 sleeve unless doubling/halving recipe). Add in 1 tablespoon granulated sugar and 5 tablespoons unsalted butter (melted) and pulse until the mixture resembles wet sand.
  
• Transfer the mixture to the prepared pan and press it firmly into an even layer. Bake the crust for 10 minutes. Remove the crust from the oven and reduce the oven temperature to 325℉/165℃.
  

For the Cheesecake Bars

• In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl using a handheld mixer, cream together 16 ounces cream cheese, ½ cup full-fat sour cream, ½ cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until well combined. Add 2 large eggs, one at a time, mixing on low just to incorporate.
  
• Pour the cheesecake mixture into the prebaked crust, gently spreading into an even layer. Add dollops of the prepared raspberry sauce over the filling. Use a butter knife to gently swirl the sauce into the filling.
  
• Bake the cheesecake bars for 38-45 minutes or until the edges have set and the middle is still a little jiggly. Remove the cheesecake from the oven and let it cool completely at room temperature.
  
• Once cooled, lay paper towels on top of the cheesecake to cover and then cover with plastic wrap and refrigerate the cheesecake overnight. The paper towels will help to prevent condensation from forming on the cheesecake.
• Remove the cheesecake from the fridge, use the parchment paper overhang to lift the cheesecake bars from the pan, and transfer them to a cutting board. Using a large, sharp knife, slice the slab into 2-inch squares, wiping the knife clean with a damp cloth between slices.