Cookie Base

In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup of sugar until the mixture is light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla extract. In a separate bowl, combine 3 cups of all-purpose flour with 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir the dry ingredients into the wet mixture until just combined. Press two-thirds of the dough evenly into a greased, foil-lined 9-inch square pan. Set the remaining dough aside to chill.

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Cream Cheese Layer

Beat together 8 ounces of cream cheese, 6 tablespoons of sugar, 1 egg, and 1/2 teaspoon of vanilla extract until smooth. Spread this cream cheese mixture evenly over the cookie base in the pan.

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Raspberry Topping

In a bowl, gently stir together 1 1/2 cups of fresh raspberries, 1/4 cup of raspberry preserves, 1/2 teaspoon of lemon zest, and 1 teaspoon of lemon juice. Spoon this raspberry mixture over the cream cheese layer.

Crumble the reserved dough over the top. Bake the bars at 350°F (175°C) for 25 to 30 minutes, or until the top is lightly golden. Allow the bars to cool completely in the pan, then lift out using the foil and slice into squares.