Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.

In a small bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Mix until thoroughly combined, then press this mixture into the bottom of your prepared pan and bake for 8 minutes.

In a large mixing bowl, beat together softened cream cheese, lemon zest, 1 1/4 cups sugar, sour cream, flour, and vanilla extract until smooth. Add in the eggs, mixing until just combined.

Pour the cheesecake filling over the cooled crust evenly. Spoon raspberry pie filling in small circles across the surface and use a knife to create swirls.

Bake in the preheated oven for 35 minutes. Once done, allow the bars to cool completely, then chill in the refrigerator for at least 2-3 hours before serving.

Slice into squares and serve chilled.