Process the flour, butter and brown sugar together in a food processor until the mixture is crumbly, then press into the bottom of a parchment lined or lightly greased 9x9 inch pan.

Bake at 350 degrees F for 20 -25 minutes. The shortbread bottom should just be slightly golden brown at the edges. remove from oven.

Bring the raspberries, sugar and 4 tbsp water to a very gentle boil.

Thicken by adding a slurry of 1 rounded tbsp of corn starch dissolved in 2-3 tbsp cold water. Add the slurry slowly, stirring gently but continuously with a rubber spatula.

Boil only for an additional half minute or so, stirring constantly until the mixture completely thickens. Set aside to cool slightly.

Beat together the cream cheese, sugar and vanilla extract until smooth.

Add the egg and beat in for about a minute or two until very smooth.

Blend in the whipping cream until smooth.

Pour the vanilla cheesecake batter over the baked crust.

Drop tablespoonfuls of the raspberry compote, evenly spaced apart, onto the cheesecake batter. Using the handle of a wooden spoon, swirl the raspberry compote through the cheesecake batter. Bake for 25-30 minutes at 300 degrees f until the center sets.

To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.

Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.