• For the Strawberry Cheesecake Filling:

  While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to Vitamix.

  Blend mixture starting at Variable 1 and going up to Variable 9 and blend until smooth. If needed, use the tamper to push all the ingredients down towards the blades. This will insure everything is blended evenly and smoothly.

  Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.

  Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.

  Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.

Crust:

• Line an 8 x 8 square baking pan with parchment or wax paper leaving some to overhang outside the sides of the pan. 
• In a food processor, blend the shortbread or graham crackers until fine crumbs form.  Add melted butter and sugar and mix until combined. If you don't own a food processor, add the crumbs, melted butter, and sugar in a bowl and mix together. 
• Press crust mixture into the bottom of the pan. Place in the freezer for at least 15 minutes. 

Raspberry Cheesecake Filling:

• While the crust is chilling, make the cheesecake filling. Add softened cream cheese, sugar, and fresh raspberries to a blender or mixer. Mix until completely creamy.  
• Whip 1 cup of heavy cream until soft peaks form. Fold into cream cheese mixture. 
• Remove the crust from the freezer and pour filling all over the crust. Cover and place in the freezer for at least 4 hours or overnight.
• When ready to serve, cut into slices and top with fresh raspberries and homemade whipped cream. Serve cold.