White Chocolate Raspberry Cheesecake Squares

18 whole graham crackers, divided

1/3 cup butter, melted

1-1/4 cups sugar, divided

4 pkg. (8 oz each) cream cheese

1 tsp. vanilla

4 eggs

2 bars (4 oz each) white chocolate bars, coarsely chopped, divided

12 oz raspberries

1.  Place 14 of the graham crackers in a food processor, cover and process until finely ground.  Add butter and 1/4 cup of sugar; mix well. Press into bottom of of 13x9 inch baking dish.  (for easy removal line pan with overhanging tinfoil if desired).

2.  Finely ground remaining 4 graham crackers; set aside.  (This is optional)

3.  Mix cream cheese, remaining 1 cup sugar and vanilla with an electric mixer until well blended.  Add eggs; mix until blended.  Stir in 1/2 of the chopped chocolate.  

4. Place half of the raspberries on top of the crust. Then pour cream cheese mixture on top of raspberries and crust.  Sprinkle with remaining chocolate, raspberries, and reserved graham cracker Crumbs (if using).

4.  Bake at 350℉ for 40 minutes or until the center is almost set. Cool completely then refrigerate for at least 3 hours or overnight.  Cut into bars.  

I've made half of the recipe and put in a 9x9 inch pan and baked for about 35 minutes.