White Chocolate Raspberry Cheesecake Bars

Preheat oven to 350 degrees F. Line a 9 x 13 inch baking pan with parchment paper and make sure the sides of the parchment paper hang over the pan.

Make the cookie dough. In a stand mixer, add the butter, brown sugar and granulated sugar and beat for for 3 - 4 minutes, until light and fluffy.

Add eggs and vanilla and continue to beat, scraping down the sides of the bowl as needed.

Add the flour, salt, baking soda, and baking powder and mix on low until ingredients are just incorporated.

Fold in 1 cup of the white chocolate chips.

Make the cheesecake layer. In a food processor, combine cream cheese, granulated sugar, egg and vanilla and pulse for 2 4 minutes, scraping down the sides as needed until ingredients are evenly combined and mixture is smooth. You can also do this in a high-speed blender or your mixer.

Add slightly more than half of the cookie dough mixture into the bottom of the pan and pat down to make an even layer.

Spread the cheesecake mixture on top of the cookie dough.

Crumble the remaining cookie dough on top of the cheesecake mixture. It may seem there isn't enough cookie dough to cover the cheesecake and that is okay.

Sprinkle remaining white chocolate chips and raspberries on top.

Bake for 40-45 minutes, until the cookie dough is golden brown. Remove from oven and cool for 30 minutes. Cover and transfer to the refrigerator for at least two hours or overnight. Do not skip this step. Cut into bars and serve.