For raspberry reduction:
In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.
Pass the raspberry mixture through a sieve to remove the seeds and skin.
Return the raspberry juice to the saucepan and cook further until it has decreased in volume and become thicker (more viscous).
Allow to cool.
For crushed graham cracker crust:
Pre-heat the oven to 180 ºC and line a 15 x 15 cm square baking tin with baking paper.
Mix together the crushed cookie crumbs and melted butter, then press them into the lined baking tin to form a firm, even layer.
Bake at 180 ºC for 10 minutes, then remove from the oven and allow to cool slightly.
For cream cheese filling:
Reduce the oven temperature to 160 ºC.
Mix all the cream cheese filling ingredients together until smooth, then transfer the filling on top of the baked crushed cookie crust.
Drizzle the raspberry reduction on top of the filling, and create a swirl pattern with a toothpick. Gently sprinkle the fresh raspberries on top.
Bake at 160 ºC for about 55 - 60 minutes, or until the filling is light golden brown around the edges and the middle is still slightly wobbly when you shake the baking tin.
Allow to cool at room temperature, then transfer into the fridge for at least 1 hour before removing the cheesecake from the baking tin and serving (preferably refrigerate overnight). This recipe makes 9 cheesecake bars.