Heat oven to 325ºF.

Line a 13x9-inch pan with foil, with the ends of the foil extending over sides. Combine graham crumbs, 2 tablespoons of sugar and the melted butter. Press into bottom of prepared pan. Bake 10 minutes.

Beat cream cheese, lemon juice, 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 the 3 cups of raspberries; pour over crust.

Bake 40-45 minutes or until the center is almost set. Cool completely.

Refrigerate for 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars. Top with remaining 1/2 cup of raspberries.