Q: Can I use frozen raspberries instead of fresh?

A: Yes, but be aware that they may release more moisture during baking.

Q: How long do these bars need to cool?

A: Allow them to cool to room temperature before refrigerating for at least 2 hours.

A: Absolutely! Just ensure they are wrapped well to avoid freezer burn.

A: Crushed digestive biscuits or even ground almond flour can work.

A: Yes! A fruit compote or chocolate drizzle would be delightful.

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In a small saucepan, cook 1.5 cups raspberries with 3 tablespoons sugar and 1 tablespoon lemon juice for about 5 minutes until saucy. Blend and strain to remove seeds, then let cool.
Mix graham cracker crumbs, sugar, and melted butter. Press into a parchment-lined 9×13-inch pan. Chill while preparing the filling.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and lemon zest. Pour over crust.
Drop spoonfuls of the cooled raspberry sauce over the cheesecake mixture. Use a toothpick to swirl it for a marbled look. Add the remaining whole raspberries, gently pressing them in.
Bake at 350°F (175°C) for 30–35 minutes until the center is just set. Cool completely and refrigerate for at least 2 hours.
Cut into squares. Pipe a swirl of whipped cream on each bar, top with a fresh raspberry, and dust with powdered sugar for a bakery-style finish.

For a gluten-free version, use gluten-free graham crackers. Experiment with mixed berries or a chocolate drizzle for variation.