Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.

Press the mixture firmly into the bottom of the baking pan evenly. Bake for 10 minutes, then remove from oven and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until fully combined.

Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract, lemon zest, and lemon juice, mixing until just combined.

Gently fold in the raspberries, being careful not to break them up too much.

Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 25 minutes, or until the edges are set and the center still has a slight jiggle.

Once done, remove from the oven and allow to cool at room temperature for about 30 minutes.

Once cooled, transfer the baking pan to the refrigerator and chill for at least 2 hours. Use a sharp knife to cut into bars and serve chilled.