Mix together flour, pecans, brown sugar, cinnamon, and salt. Cut in butter until crumbly.

Press into 13"x9" baking dish and bake at 350 degrees for 10-12 minutes until light brown.

Take out 3 Tbsp of raspberry jam and set aside. Spread the remaining jam on the bottom layer of bars.

In a large bowl, beat cream cheese and sugar together. Add lemon peel and vanilla.

Beat in eggs on low speed.

Spread over the jam layer and bake for 20-25 minutes or until set.

In small bowl, mix sour cream, sugar, and vanilla.

Spread mixure over cheese cake layer. Warm remaining jam and swirl on top.

Bake 5-7 minutes or until set.

Refrigerate for an hour and serve cold.