A FRESH NEW Cheesecake FOR Easter

Fresh Raspberry-lemon Cheesecake Bars Prep Time: 15 min. Total Time: 6 hours 5 min. (incl. refrigerating) Makes: 18 servings, 1 bar (96 g) each What You Need 2 cups graham cracker crumbs 1 cup plus 2 Tbsp. sugar, divided 6 Tbsp. butter, melted 3 cups raspberries, divided 1 Tbsp. each zest and juice from 1 lemon, divided 4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 4 eggs Make It HEAT oven to 325ºf. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min. RESERVE 1/ 2 cup raspberries and 1 tsp. 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 just until blended. Gently stir in remaining raspberries; pour over crust. BAKE 35 to 40 min. or until centre 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.