Raspberry Cheesecake Squares

Heat 1-1/4 cups raspberries and 2 tablespoons granulated sugar in a medium saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, or until raspberries have broken down. Place a mesh strainer over a small bowl and force raspberry mixture through to remove seeds. Discard seeds and cool puree.

Microwave butter in a medium microwave-safe bowl until melted. Stir in brown sugar. Stir in graham cracker crumbs and press onto bottom of an 8-inch-square baking pan. Bake for 12 minutes. Cool completely.

Beat together cream cheese and remaining 1/2 cup sugar with electric mixer until well combined. Beat in eggs, lemon juice and 2 tablespoons of the raspberry puree until smooth; pour over baked crust. Place remaining raspberries in 5 rows on top of cheesecake filling and gently poke each one into filling until covered. Drizzle remaining berry puree between berry rows. Using a table knife, gently swirl puree into cream cheese mixture using a back-and-forth motion.

Bake for 35 minutes or until center is almost set. Cool on a wire rack until cool, about 1-1/2 hours. Cover and chill at least 3 hours before cutting into bars and serving.

*For best results, process graham crackers in a food processor fitted with a metal blade.