In a mixing bowl, or a food processor, place the Butter, Sugar, Vanilla, and Egg, and mix, or blend until well mixed.
In a separate bowl, mix the Flour, and Baking Powder, and add to the mixing bowl a little at a time until you've added all the flour, and mixed to blend. Using the Paddle attachment, add several drops of Pink Food Coloring Gel, and mix until well blended
Line a 9 X 13 inch dish with Parchment paper, and press the dough evenly into the bottom of the dish. Bake the Cookie dough at 350 degrees for 20 to 30 minutes, or until the edges turn golden brown, and a toothpick inserted in the center comes out clean. Remove the dish to wire rack to cool.
In the mixing bowl of a stand mixer, add the Whipping cream, and a heaping Tablespoon of Powdered Sugar, and whip the Cream until stiff peaks form. Remove the Whipped Cream to a smaller dish, and place it in the refrigerator.
Place the softened Cream Cheese in the mixing bowl, and add the Sugar, and Vanilla and blend until the cheesecake filling is smooth and creamy.
Remove the Whipping Cream from the refrigerator, and add it to the mixing bowl. Blend until the Cheesecake filling is smooth and cream, scraping down the sides of the bowl as needed. Add the Raspberry Preserves to the mixing bowl, and blend to mix.
Batter will turn a pretty pink color. (If you prefer more Preserves, add another Tablespoonful to the mixing bowl). Place the mixing bowl in the refrigerator until the Cookie dough baked in the dish is completely cool.
Rinse Raspberries in a colander under cool water, and place on paper towels to drain. Place in refrigerator to keep fresh until time to serve.
When the dough is cool, pour the Cheesecake filling on top of the cooled Cookie Dough, and smooth the top with the back of a spoon, or spatula. Place the Cookie Bars in the refrigerator for at least 4 hours to set.
When time to serve, cut into 3 X 3 inch bars, and place a fresh Raspberry on top of each bar.
Serve, and Enjoy! Makes 10 to 12 servings