Preheat the oven to 350°F. Line a 9x13 inch baking pan with aluminium foil. Spray with cooking spray and set aside.
In the bowl of a stand mixer, beat the butter on high until light and fluffy. Add in the brown sugar and mix until fully combined. Mix in the flour and salt.
Press the shortbread layer on the bottom of the prepared baking pan and bake for 20 minutes, or until light brown. Allow to cool slightly.
Spread the jam over slightly cooled shortbread layer.
In a medium bowl, beat the cream cheese with a hand mixer on high until light and fluffy. Add in the sugar and 1 tablespoon flour. Mix in the eggs, lemon juice and vanilla until fully incorporated.
Pour the mixture over the crust and sprinkle with the raspberries.
Place in the preheated oven and bake for 25-30 minutes, or until set. Allow to cool at room temperature for around 1 hour, then transfer to the fridge to cool for at least 2 hours.
Cut into bars, and store in a plastic container with a lid in the fridge or freezer.