Preheat oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper.

In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.

Bake for 8 to 10 minutes until lightly golden. Allow to cool.

Beat softened cream cheese in a large bowl with an electric mixer on medium-low speed for about 2 to 3 minutes.

Gradually add 1 cup sugar until just combined, being careful not to overmix.

Incorporate sour cream or yogurt and vanilla extract gently.

Add eggs one at a time on low speed, mixing until incorporated.

Wrap the pan's outside with aluminum foil. Place it in a larger roasting pan and pour cheesecake filling over the cooled crust.

Fill the larger pan with hot water halfway up the sides of the cheesecake pan.

Bake for 55 to 65 minutes until edges are set and center has a slight wobble.

Turn off the oven, and let the cheesecake cool inside with the door slightly ajar.

Remove cheesecake from water bath and cool on a wire rack. Refrigerate for at least 4 hours or overnight.

For raspberry topping, simmer raspberries, 1/2 cup sugar, and lemon juice in a saucepan for 5 to 7 minutes until broken down.

Stir in cornstarch slurry and cook until sauce thickens.

Cool raspberry topping completely.

After chilling, lift cheesecake out using parchment overhang and cut into bars. Spread raspberry topping just before serving.