For the Crust:

Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper, ensuring there’s enough overhang for easy removal. Set aside.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until fully incorporated.

Transfer the mixture to the prepared pan and press it down firmly into an even layer.

Bake at 325°F for 10 minutes, then remove from the oven and allow it to cool. Keep the oven temperature at 325°F for the next step.

For the Raspberry Swirl:

Blend the raspberries and sugar in a blender or food processor until smooth.

Pour the mixture through a fine mesh strainer to remove any seeds, collecting the puree in a bowl.

Assembling & Baking:

Spoon small amounts of the raspberry puree over the cheesecake filling, then use a knife to gently create a swirl pattern.

Bake at 325°F for approximately 35 minutes, or until the cheesecake is set on top.

Let it cool completely, then refrigerate for at least 8 hours or overnight for the best texture.

Slice into squares, add a raspberry or 2 to each square and enjoy!