Instructions

1. Preheat oven to 350 degrees. Line a 13×9 inch rimmed bakind sheet with aluminum foil and spray with baking spray.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs and vanilla, one at a time, until incorporated.
4. Whisk the flour, salt and baking powder separately and then add to the batter. Mix just until combined. Save 2 cups of the shortbread batter and refrigerate.
5. Press the remaining shortbread batter into the prepared baking sheet.
6. Bake for about 15 minutes. Cool slightly.
7. Meanwhile, mix the cream cheese and sugar until smooth and no lumps appear.
8. Add the vanilla and eggs. Pour over the shortbread crust.
9. Dollop the raspberry preserves over the cream cheese batter. Use a butter knife to swirl it around, making a marbled look.
10. Take out the reserved refrigerated shortbread batter and grate it on a box grater over the cheesecake filling.
11. Bake for about 35-45 min.