1) For the Shortbread:Cream together the butter with the two sugars.

2) Add in the lemon zest, egg, and vanilla.

3) Add in the salt and flour.

4) Place dough in the fridge for about 30 minutes to firm up.After chilled, form into tart pan and bake at 350 for 20 minutes or until cooked through and golden brown around edges.

5) Let cool completely.For the Cream Cheese

Layer

Mix together the cream cheese, almond extract and sweetened condensed milk. Set aside.Whip the heavy cream until it becomes whipped cream.Fold the whipped cream into the cream cheese mixture. Chill.For the Raspberry Sauce

1) Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat.

2) Mix together the remaining 2 Tbsp of cold water with the corn starch. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened.

Remove from heat and place in the fridge until cooled completely.To assemble

1) Pour cream cheese mixture over cookie crust and let set in fridge for at least an hour.

2) Serve with raspberry sauce spooned over the top.