Rhubarb-Raspberry Cheesecake Squares
"Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath...."
INGREDIENTS
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1 stick unsalted butter, melted, plus more, room temperature, for pan
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18 graham-cracker sheets
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2 cups plus 2 tablespoons sugar
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16 ounces cream cheese, room temperature
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1/2 cup sour cream, room temperature
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1/2 teaspoon pure vanilla extract
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Pinch of coarse salt
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2 large eggs, room temperature, lightly beaten
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5 stalks trimmed and halved lengthwise, the rest chopped (about 1 3/4 cups)
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6 ounces fresh raspberries
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1 tablespoon fresh lemon juice
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1 packet (1/4 ounce) unflavored powdered gelatin
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