Luscious Raspberry Cheesecake 😋🍰 Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup unsalted butter, melted 16 oz cream cheese, softened 1/2 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream Fresh raspberries for garnish Topping: 1 cup heavy cream, chilled 2 tbsp powdered sugar 1/2 tsp vanilla extract Fresh raspberries Directions: Preheat your oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. In a large bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully combined. Pour one-third of the cream cheese mixture over the crust and smooth the top with a spatula. Pour raspberry preserve over the cream cheese layer. Pour remaining cream cheese mixture over the top and smooth again. Bake for 35-40 minutes, or until the center is set and the edges are lightly browned. Allow to cool completely in the pan, then refrigerate for at least 4 hours or overnight. To make the topping, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake bars. Garnish with fresh raspberries before serving. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 4 hours 55 minutes (including chilling time)