Raspberry Cheesecake Bars

Ingredients:

For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted

For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 oz white chocolate, melted and slightly cooled
- ¼ cup sour cream
- 2 tbsp all-purpose flour

For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tbsp granulated sugar
- 1 tsp lemon juice

Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, mix the graham cracker crumbs and sugar together. Stir in the melted butter until all the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.

2. Make the Raspberry Swirl:
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring frequently, until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Set aside to cool.

3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Pour in the melted white chocolate and sour cream, and mix until fully combined.
- Sprinkle the flour over the batter and fold it in until just incorporated.

4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust and spread it into an even layer.
- Drop spoonfuls of the raspberry sauce on top of the cheesecake filling. Use a knife or toothpick to gently swirl the raspberry sauce into the cheesecake.
- Bake the bars for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

5. Cool and Serve:
- Allow the bars to cool completely in the pan, then refrigerate for at least 3 hours or overnight.
- Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into bars and serve.

These white chocolate raspberry cheesecake bars are a delightful combination of creamy, sweet, and tangy flavors, perfect for any occasion!