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 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.
Serve these creamy cheesecake bars topped with an easy-to-make fresh raspberry sauce. While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat 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.
Prepare as directed with PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 24g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.