1/2 cup butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour
3 (8-ounce) packages cream cheese,
1 cup sugar
2 tablespoons cornstarch
3/4 teaspoon almond extract
1 cup fresh or frozen red raspberries
1/4 cup sliced almonds
Heat oven to 350°F. Combine butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.
Press mixture onto bottom of ungreased 13×9-inch baking pan. Bake for 12 to 16 minutes or until edges are very lightly browned.
Meanwhile, combine cream cheese, 1 cup sugar and cornstarch in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed.
Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. Cool completely (at least 1 hour). Refrigerate bars at least 2 hours before cutting. Store refrigerated.
This freezes well, for making ahead of time.