Directions:

1. Prepare the crust:
   Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan lined with parchment paper. Bake for 8–10 minutes, then allow to cool slightly.
2. Make the raspberry swirl:
   In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook for 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
3. Make the cheesecake filling:
   In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
4. Assemble the bars:
   Pour the cheesecake filling over the cooled crust and spread evenly. Spoon dollops of the raspberry mixture over the cheesecake, then use a knife or toothpick to gently swirl the raspberry sauce into the cheesecake.
5. Bake:
   Bake in the preheated oven for 35–40 minutes, or until the center is set and a slight jiggle remains.
6. Cool and chill:
   Let the bars cool in the pan for 30 minutes at room temperature, then refrigerate for at least 2 hours or until fully chilled.