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Preheat an oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with non stick cooking spray.
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Whisk together flour, powdered sugar, and salt in a mixing bowl.
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Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
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Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
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Bake in the preheated oven until golden brown, 15 to 18 minutes.
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Remove from oven, and set aside to cool slightly.
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Whisk together eggs, sugar, flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust.
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Mix the cream cheese and 1 cup sugar in a bowl until well blended.
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Whisk in 2 eggs and vanilla, and spread over the lemon mixture.
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Bake in the preheated oven until the filling is set, about 30 minutes.
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Cool pan until it reaches room temperature, then place in fridge until cold.
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Once pan is cold, make the sour cream topping.
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Whisk together sour cream and powdered sugar until smooth.
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Spread sour cream layer over the cheesecake layer.
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Return to fridge and chill an additional 20 minutes.
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Slice into small squares and enjoy with some fresh raspberries!