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

Combine graham cracker crumbs and granulated sugar in a mixing bowl. Pour in melted unsalted butter and mix until it resembles wet sand. Press into the bottom of the baking pan.

Bake the crust for about 10 minutes until lightly golden, then allow to cool completely.

In a large bowl, beat softened cream cheese until smooth. Add sour cream, room temperature eggs, and vanilla bean paste, mixing until well incorporated.

Gently fold in raspberry puree into the cream cheese mixture. Pour this filling over the cooled crust, spreading evenly.

Drop fresh raspberries on top of the filling, pressing them in gently.

Bake the bars for 30-35 minutes until the edges are set. Remove from the oven.

Turn off the oven, crack the door, and allow the bars to cool in the oven for 1 hour.

Transfer the pan to the refrigerator and chill for at least 4 hours or overnight.

Lift the bars out of the pan using the parchment paper. Cut into squares and serve chilled with whipped cream and extra raspberries.