Line a 9-inch springform pan with parchment paper; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Blend in 1 Tbsp. lemon juice. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended. Fold in 1 cup raspberries; spread into prepared pan.