Raspberry-Lemon Cheesecake Bars

My sweet grandma bought me a subscription to Better Homes & Gardens and I found this recipe in it and would love to try it :)

INGREDIENTS:
2 c graham cracker crumbs
1 c + 2 T sugar, divided
6 T  butter, melted
3 c (12 oz) raspberries, divided
1 T lemon zest
Juice from 1 lemon
4 pkgs (8 oz each) cream cheese, softened
4 eggs

DIRECTIONS:
Heat oven to 325 degrees.

Line 9x13'' pan with foil, with ends of foil extending over sides.

Combine graham cracker crumbs, 2 T sugar, and butter; press onto bottom of prepared pan. Bake for 10 minutes.

Reserve 1/2 cup raspberries and 1 t lemon zest for later use.

Beat cream cheese, lemon juice, remaining zest, and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Gently stir in remaining raspberries; pour over crust.

Bake 35-40 mins or until center is almost set. Cool completely.

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

You can also make a lovely raspberry sauce to drizzle over these bars. Here's how you do that:
While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat for 6 min. or until mixture comes to boil, stirring occasionally while mashing raspberries with back of spoon.

Pour through fine-mesh strainer; press to remove all juices. Discard strained solids.

Refrigerate sauce until ready to drizzle over the cut bars.