Lemon-Raspberry Cheesecake Bars

This is originally supposed to be blueberries. But I have an abundance of raspberries in my freezer, so I did those instead, and so GLAD I did!! They turned out beyond great!! I got them from my Kraft Foods Magazine. You can also find it on their website! Go try them...now...time is wasting before you taste the deliciousness of these great morsels! Enjoy!

Lemon-Raspberry Cheesecake bars
1/2 cup butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups fresh or frozen raspberries
Heat oven to 350ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended.

Press 2/3 of the mixture onto bottom of prepared pan.

Beat cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well.

Pour over crust; top with berries.

Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.

Bake 48 minutes to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.