Raspberry & Lemon Swirl Cheesecake Bars

Instructions

1. Preheat oven to 325 degrees. Line a 13x9-inch baking dish with foil, with ends of foil extending over sides. In a medium bowl combine graham cracker crumbs, butter and 2 tablespoons sugar; press into bottom of prepared baking dish. Bake 10 minutes or until set and lightly browned.
2. Meanwhile, in a large bowl beat cream cheese, lemon zest, vanilla and remaining sugar with an electric mixer until blended. Add eggs, one at a time, mixing on low speed just until blended. Spoon mixture over crust.
3. Spoon raspberry syrup in small mounds over the cheesecake layer. Use a thin metal spatula or table knife to marble the mixtures together. Sprinkle with raspberries.
4. Bake 35–40 minutes or until center is almost set. Refrigerate at least 4 hours or up to 1 week before serving. Use foil to remove cheesecake from pan and cut into bars.