1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. While the crust cools, beat the cream cheese and 1/2 cup sugar in a large bowl until smooth and creamy. This step always reminds me of the creamy textures my mom would create for her flans and desserts.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. In a separate bowl, gently toss the raspberries with the flour. This will help them stay suspended in the cheesecake layer rather than sinking to the bottom.
7. Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
8. Scatter the floured raspberries over the top of the cheesecake mixture.
9. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
10. Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before slicing and serving.

These steps may seem detailed, but remember, patience is key, and with each turn of the spatula, you’re closer to a delicious result. Just like those afternoons spent perfecting my tortilla rolling technique.