Make The Graham Cracker Crust
1-Preheat the oven to 325: Preheat the oven to 325. Line a 8×8 square pan with aluminum foil or parchment paper.
2-Place the graham crackers in a food: Place the graham crackers in a food processor and pulse until they become crumbs. Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
3-Add the graham cracker crumbs into the: Add the graham cracker crumbs into the bottom of the pan. Use a 1/2 cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.

Make The Cheesecake Filling
4-Place the cream cheese in a large: Place the cream cheese in a large mixing bowl. Mix with an electric mixer until smooth, about 2-3 minutes. Add 1/2 cup sugar and cream together the sugar and cream cheese until fully mixed.
5-Crack the eggs into a medium bowl: Crack the eggs into a medium bowl and beat lightly with a fork. Add the eggs half at a time to the cream cheese mixture, whipping until fully mixed.
6-Add the sour cream and vanilla to: Add the sour cream and vanilla to the cream cheese filling. Whip with an electric mixer until smooth.

Make The Raspberry Topping
7-Add raspberries, 4 tablespoons of sugar and: Add raspberries, 4 tablespoons of sugar and lemon juice to a saucepan. Bring the mixture to a slow boil over high heat. Reduce the mixture to medium low heat to simmer, stirring regularly to keep from burning. Cook for 10-12 minutes until thick sauce begins to form, then set to the side to cool for a few minutes.

Layer And Bake The Bars
8-Add the cheesecake filling to the top: Add the cheesecake filling to the top of the graham cracker crust. Use a silicone spatula to smooth the mixture evenly in the pan.
9-Drizzle the raspberry mixture over the cream: Drizzle the raspberry mixture over the cream cheese. Swirl a chopstick or butterknife through the mixture to allow the raspberry layer to mix more into the top of the cheesecake layer.
10-Bake for 35-40 minutes until fully set: Bake for 35-40 minutes until fully set in the center. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look liquidy but will still jiggle a little. The middle of the cheesecake should feel slightly tacky when carefully touched.
11-Allow the cheesecake to cool in the: Allow the cheesecake to cool in the pan for at least 20 minutes. Place in the refrigerator for at least 6 hours to chill, or overnight. Then slice and enjoy!