Preheat oven to 350°. In small bowl, combine graham cracker crumbs, sugar and salt. Add melted butter and stir until all crumbs are moist. Press into bottom and up sides of tart pan. Bake 9-11 minutes, or until lightly browned. Cool completely.
In large bowl, beat cream cheese with electric mixer on low speed until smooth, about 3 minutes. Add sugar 1/2 cup at a time, beating after each addition. Add lemon zest and juice. Pour into crust and spread to edges. Refrigerate at least three hours. Top completely with fresh raspberries to serve.