Preheat oven to 350°F.
Lightly grease (use the butter & flour method or GOOP or pan release) a 9x13 baking pan.
In a large bowl, combine cake mix, butter, and 1 egg.
Press mixture into the bottom of the prepared pan. It will be very thick.
In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
Gradually beat in confectioners' sugar until combined.
Gently stir in the lemon juice and fold in the raspberries by hand.
Pour mixture over cake mixture; bake for 35 to 40 minutes, or until center is just about set. (It should still be jiggly. An inserted toothpick should appear wet.)
Cool before cutting.
Garnish with a dusting of confectioners' sugar.