Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1 Tbs lemon zest
1/2 cup butter melted
Cheesecake:
4 8 oz pkg cream cheese, softened
1 cup of sugar
2 Tbs lemon juice
Zest from 1 lemon + more for topping
4 eggs
2 1/2 cup raspberries + more for topping
Whipped topping optional

Instructions
Preheat oven to 325.
Line a 9"x13" pan with tin foil, set aside.
In a bowl stir together graham cracker crumbs, sugar, lemon zest, and butter.
Press mixture into prepared pan and bake in the oven for 10 minutes.
Meanwhile in a large bowl beat your cream cheese until smooth.
Add in your sugar, lemon juice, and lemon zest and beat again until combined.
Add in your eggs one at a time, mixing well after each addition.
Fold in 2 1/2 cups of your raspberries and pour into crust and spread evenly.
Bake in the oven for 35-40 minutes until the center is almost set, remove from oven and let cool completely.
Refrigerate for 4 hours to set, then cut into bars and top with whipped topping, lemon zest and raspberries if desired.