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HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and sugar until blended; press onto bottom of prepared pan. Bake 10 min.
MEANWHILE, beat cream cheese with mixer until creamy. Gradually beat in milk. Add egg yolks; mix well. Blend in lemon zest and juice; pour over crust.
BAKE 20 to 22 min. or until center is set. Cool completely. Refrigerate 2 hours.
USE foil handles to remove dessert from pan before cutting into bars. Serve topped with COOL WHIP and raspberries.