Preheat oven to 350. Greece a pyrex with butter and set aside.
Crush the Nilla Wafers into tiny crumbs - use a food processor or put cookies in a baggie and crush with a rolling pin or anything you have to pulverize them.
Melt 5 tbsp. of butter and mix together with the crumbs in a medium sized bowl until fully incorporated.
Line a Pour crumb mixture evenly into a 15x10 pyrex, then press with a spatula to pat it tightly down. Bake for 10 minutes, then set aside.
Beat together your sugar and cream cheese, then add your eggs, milk, lemon juice and vanilla. Mix till everything is perfectly smooth. Spread evenly over your cooked crust.
Blend your raspberries in a food processor or blender, then press through a mesh strainer into a bowl to remove any seeds or solids from your puree. Mix the raspberry liquid with 2 tbsp. of sugar. Once sugar is dissolved, dot the cheesecake mixture with little circles of raspberry, then use a toothpick to mix the puree in circles and squiggles until you have a lovely marble pattern.
Bake for 40-45 minutes until the edges are slightly brown and the center is a little soft. Cool on a baking rack, then refrigerate for 3-4 hours before cutting into squares.