Step 1: Prepare the Crust

1. Line an 8×8-inch pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, mix 2 cups graham cracker crumbs with ½ cup melted unsalted butter.
3. Stir until the mixture looks like wet sand and holds together when pressed.
4. Press firmly into the pan to form an even layer. Use the bottom of a measuring cup for a smooth, compact crust.
5. Refrigerate the crust while you make the filling (about 10 minutes).

Tip: Press the crust firmly to prevent it from crumbling when you cut the bars.

Step 2: Create the Cheesecake Base

1. In a large bowl, beat 16 oz softened cream cheese with a hand mixer or stand mixer until smooth and fluffy (2-3 minutes).
2. Gradually add ½ cup powdered sugar, beating until fully mixed and silky.
3. Mix in 1 teaspoon vanilla extract until well combined. Scrape the bowl to ensure no lumps.

Tip: Make sure the cream cheese is at room temperature to avoid lumps. Leave it out for 1-2 hours or soften in the microwave for 10-15 seconds.

Step 3: Whip the Cream

1. In a separate chilled bowl, whip 1 cup heavy cream with a mixer until soft peaks form (about 2 minutes). The cream should hold its shape but still look glossy.
2. Stop before stiff peaks to avoid a grainy texture.

Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.

Step 4: Fold and Combine

1. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Use a spatula and a slow, folding motion.
2. Add the remaining whipped cream in two batches, folding carefully to keep the mixture airy and smooth.

Tip: Folding gently keeps the filling light and fluffy. Don’t stir or mix too hard!

Step 5: Add the Berries

1. Gently fold in 1 cup fresh raspberries, being careful not to crush them completely.
2. Aim for a mix of whole berries and some broken pieces for texture and bursts of flavor.
3. The filling will turn a light pink with colorful berry bits.

Tip: Use a rubber spatula and fold slowly to keep the raspberries intact.

Step 6: Assemble and Swirl

1. Spread the cheesecake filling evenly over the chilled crust using a spatula.
2. Drop small spoonfuls of ¼ cup raspberry jam across the top.
3. Use a knife or toothpick to gently swirl the jam into the filling for a marbled effect. Don’t overmix—just a few swirls look best.

Tip: Warm the jam slightly (10 seconds in the microwave) if it’s too thick to swirl easily.

Step 7: Chill and Set

1. Cover the pan with plastic wrap.
2. Refrigerate for at least 4 hours, or overnight for the best flavor and texture.
3. The bars need time to set and for the flavors to meld.

Tip: Overnight chilling gives the creamiest texture and richest taste.