Crust:
Preheat oven to 350º. Mix the butter, powdered sugar, and 1 teaspoon of vanilla until light. Add the flour and mix well. Butter the bottom and sides of a 9 x 13 inch pan. Spread the butter, sugar, and flour mixture evenly over the bottom of the pan. Bake 25-30 minutes, until golden brown and baked through.
Filling:
Beat cream cheese, sugar, lemon juice and 1 teaspoon vanilla until smooth. Beat in the eggs one at a time until mixed thoroughly. As soon as base is baked, remove from oven and spread the raspberry preserves over the base. Pour the cheesecake batter over the preserves. Continue baking another 25-30 minutes or until the cheesecake batter is set and firm. When cooled, cut into squares.
These were delicious! Everyone at our dinner enjoyed them. We'll definitely make them again.