Preheat oven to 350ºF. In a large bowl, combine graham cracker crumbs, butter and salt. Stir well until the mixture is thoroughly combined and resembles wet sand. Line an 8x8 baking dish with 2 sheets of parchment paper laid perpendicular so that a couple inches of paper drape over each edge of the pan and spray with cooking spray. Pour the crust mixture into the pan and use your hands to spread out and press firmly into an even layer. Bake for 10 minutes.

While the crust bakes, make the filling. Add softened cream cheese to a large bowl and beat with an electric mixer until fluffy. Add sweetened condensed milk and beat to combine, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, then the lime zest and juice. Pour the filling into the warm baked crust and smooth out the surface. 

Return to oven and bake until filling is just set, about 16-18 minutes. Remove from oven and allow to cool completely; cool for 1-2 hours at room temperature and then transfer to the refrigerator to chill for another 1-2 hours.

Use parchment paper to remove from pan and transfer to a cutting board. Cut into 16 two-inch squares, wiping the knife with a damp towel as needed. 

Combine the raspberry jam and water in a small microwave safe bowl and microwave for about 20 seconds. Whisk to combine and pour through a fine mesh sieve to strain out seeds. Refrigerate until ready to serve. 

Before serving, drizzle bars with raspberry sauce and top with a squirt of whipped cream and a small slice of lime, if desired. Enjoy!