In a small saucepan, whisk together the sugar, cornstarch, and 1/4 cup water. Bring to a low boil over medium heat, stirring constantly. Add 1/3 cup of raspberries. Reduce heat to low, and continue to stir for about 3-5 minutes. Mixture will begin to thicken. (May add additional water if becomes too thick) Remove from the stove and place in a strainer, over a small bowl. Discard the mushy raspberries. Set sauce aside.

Preheat oven to 350 degrees F. Line an 11 x 7 1/2 inch pan (brownie pan) with parchment paper.

Place the cake mix in a medium size mixing bowl. Add the oil and 1 egg. Stir mixture together with a fork until combined and mixture is still crumbly. Reserve 3/4 cup of the mixture for later use. Press the remaining mixture into the pan.

Bake for 9 minutes then remove from oven.

Place the cream cheese, sugar, lemon juice and remaining 1 egg into a large mixing bowl. Beat ingredients together, with an electric mixer, until well combined and smooth. Spread cream cheese layer over the crust.

Drop the raspberry sauce by teaspoons, randomly over the cream cheese. Using the end of a butter knife, swirl the sauce lightly through the cream cheese.

Crumble the reserved topping and drop evenly over the top of cream cheese.

Bake for 14-18 minutes, or until cream cheese is set and top crust seems baked. Remove from oven. Allow to cool in pan about 30-45 minutes, then remove by picking up parchment paper and set on a cooling rack.

Allow to cool about 2 hours. Cut into size of bars desired. Yields 24 (1 1/2-in bars) Garnish bars with a fresh raspberry. Store in refrigerator.