Preheat Oven & Prepare Pan:

• Preheat oven to 325°F (163°C).

• Line an 8×8-inch baking pan with parchment paper.

Make the Crust:

• In a bowl, mix graham cracker crumbs, sugar, and melted butter.

• Press evenly into the bottom of the prepared pan.

• Bake for 8–10 minutes, then set aside to cool.

Prepare the Raspberry Swirl:

• In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.

• Cook until raspberries break down and the mixture thickens (about 5 minutes).

• Strain to remove seeds (optional), then let it cool.

Make the Cheesecake Filling:

• In a mixing bowl, beat cream cheese, sugar, and flour until smooth.

• Add eggs, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.

Assemble the Bars:

• Pour the cheesecake filling over the cooled crust.

• Spoon small drops of the raspberry sauce over the cheesecake layer.

• Use a toothpick or knife to swirl the raspberry sauce for a marbled effect.

Bake:

• Bake for 30–35 minutes, or until the center is just set.

• Let cool completely, then refrigerate for at least 3 hours (or overnight).

Slice & Serve:

• Cut into squares and enjoy!