Ramadan Day 3 Raspberry Cheesecake Bars

1. Preheat the oven to 325°F. Line a 9x9 or a 9x13 baking dish with parchment paper; set aside.
2. For the crust: Add graham crackers, melted butter and sugar to your food processor and blend until finely ground. Transfer the mixture to the prepared baking pan and use your hands or a measuring cup to press the crust down into the pan.
3. Cheesecake Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high until the mixture is smooth and creamy, about 2 minutes. Add eggs one at a time and beat until incorporated.
4. Add in the sour cream and vanilla extract and beat until combined and smooth about a minute.
5. Pour the cheesecake filling onto the crust. Spoon the raspberry preserves on top of the filling (microwave for 1 minute to soften) then use a toothpick or knife to gently swirl everything together.
6. Bake for 50-60 minutes or until the cheesecake appears set on top and the edges are lightly browned. The cheesecake will be puffy, but will sink slightly down as they cool.
7. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 5 hours (and up to 1 day) before slicing.
8. To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife.