• About 18 shortbread cookies (Walker’s, but we’ve used Girl Scout shortbread and generic grocery store brands)
• 3 tablespoons butter, softened
• 16 ounces cream cheese
• 1 ⅓ cups sugar
• 3 eggs
• 2 tablespoons lemon zest
• 12 ounces seedless red raspberry jam – reserve 3 tablespoons

Preheat oven to 300 degrees. Line 9 x 13 baking pan with parchment paper and lightly butter the paper.

In a food processor, process shortbread cookies into fine crumbs; add butter and pulse until blended. Press crumb mix into baking pan and bake at 300 degrees for 10-13 minutes or until just lightly browned. Cool for 10 minutes, then spread all but 3 tablespoons raspberry jam over crust.

Beat cream and sugar on high speed until smooth. Add eggs and lemon zest, and stir slowly until just blended. Spread cream cheese mixture over raspberry jam. Heat reserved jam until runny, and drizzle it over the cream cheese.

Return to oven and bake at 300 degrees for 30-40 minutes until set around edges – the center may still look wiggly or loose. Cool on wire rack; refrigerate overnight before cutting into bars.

Optional: You can also melt (or temper, if you’re fussy about presentation) milk or dark chocolate and drizzle it over the bars when they are fully cooled. Looks smashing.