Directions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (165°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
   • In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8 minutes, then let it cool slightly.

2. Prepare the Raspberry Swirl:

   • In a saucepan over medium heat, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes.
   • Strain the mixture through a fine-mesh sieve to remove seeds. Let the raspberry sauce cool.

3. Prepare the Cheesecake Filling:

   • In a large bowl, beat softened cream cheese and ¾ cup sugar with an electric mixer until smooth and creamy.
   • Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.

4. Assemble and Bake:

   • Pour the cheesecake filling over the cooled crust, spreading it evenly.
   • Drop spoonfuls of the raspberry sauce over the cheesecake layer. Use a knife or toothpick to gently swirl the raspberry sauce into the cheesecake batter, creating a marbled effect.
   • Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

5. Cool and Serve:

   • Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled.
   • Using the parchment overhang, lift the bars from the pan and cut into squares before serving.