Fresh Raspberry Bars

1 C unsalted butter, cut into 1 inch chunks
1/2 C packed light brown sugar
1/2 t kosher salt
2 C unbleached all-purpose flour
1 C seedless raspberry jam or preserves
1 pint (2 C) fresh raspberries
1-8 oz. package of cream cheese, softened
1/2 C sugar
1 T flour
1 large egg
1 large egg yolk
2 T finely peeled lemon zest
2 T fresh squeezed lemon juice
1/2 t pure vanilla
Powdered sugar

*Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil and set aside. In a large bowl, beat the butter for about 30 seconds.
*Add brown sugar and salt, beat on low speed about a minute. With mixer off, add the 2 cups of flour. Beat on low until dough forms. With fingers, spread dough onto bottom of pan. Bake for 20 minutes, just until dough has begun to puff.
*Let crust cool and then evenly spread jam on crust. Then spread fresh raspberries evenly over jam topped crust.
*With a lemon zester, remove peel from lemon. Sprinkle lemon zest lightly over the jam on the crust.
*In a large bowl beat cream cheese with electric mixer on medium high for 1 minute. Mix in granulated sugar and 1 T flour until well blended. With mixer running add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
*Spread custard mixture evenly over the crust and berries, tilting pan back and forth to distribute evenly.
*Bake at 350 degrees for 25 to 30 minutes. Remove from oven and transfer foil to wire cooling rack for about 1 hour. Use foil to lift the bars from the pan. Peel the foil from the sides of the bars and cut into shape.