Make the shortbread by rubbing the butter into the flour between your fingers until completely incorporated, then mix in the sugar.
Bring together with your hands to make a firm dough. Alternatively you can make this in a food processor - just whizz until a dough comes together.
Divide the dough into two balls - 2/3rd and 1/3rd and freeze the 1/3rd wrapped in some clingfilm. Spread the 2/3rds into the baking tin to create an even base layer and use the back of a spoon to flatten it out. Bake for 15 minutes.
Cheesecake Filling:
To make the cheesecake filling, mix together the cream cheese, sugar, eggs and vanilla until smooth and no lumps remain.
When the shortbread has baked, remove from the oven and pour over the cheesecake mix. Scatter over the raspberries and then coarsely grate over the frozen shortbread.
Return to the oven and bake for a further 30 mins. Remove from the oven and allow to cool completely.
Remove from the tin and peel away the baking paper. Use a sharp knife to cut the very edges off, then cut into 9 squares.
