Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated. Press into the bottom of an 8×8-inch or 9×9-inch baking dish. Bake for 8-10 minutes or until lightly golden. Remove and allow to cool slightly.

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth and fully combined.
2. Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.
3. Before serving, toss the raspberries with powdered sugar (optional) and top the bars with them.
4. Cut into squares, serve chilled, and enjoy!