Prepare the Crust:

1. Preheat the oven to 325°F (165°C).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
3. Firmly press the mixture into the base of a 9×13-inch baking dish.
4. Bake for 10 minutes. Remove and allow to cool slightly.

Make the Cheesecake Filling:

1. In a large bowl, whip the cream cheese, sugar, and vanilla until light and creamy, about 2 minutes.
2. Incorporate the eggs one by one, mixing on low speed just until each is blended.
3. Stir in the lemon juice.
4. Evenly spread the cheesecake mixture over the prepared crust.

Prepare the Raspberry Swirl:

1. In a saucepan over medium heat, combine raspberries, sugar, 2 tablespoons water, and lemon juice. Simmer until the berries break down.
2. Remove seeds by straining the mixture, then return the smooth sauce to the pan.
3. Mix cornstarch with the remaining 1 tablespoon water and add to the raspberry sauce. Cook until it thickens.
4. Allow to cool slightly, then spoon dollops over the cheesecake layer and create swirls with a toothpick or knife.

Bake:

1. Bake for 40–45 minutes until the edges are set and the center still has a slight wobble.
2. Cool on a wire rack for 1 hour.
3. Chill in the fridge for at least 4 hours or overnight before cutting into bars.