Preheat your oven to 350°F (175°C). Cream together ½ cup of unsalted butter and ½ cup of powdered sugar until light and fluffy. Add 1 tsp of vanilla extract and 1 egg yolk, mixing until fully combined. Gradually incorporate 1 cup of all-purpose flour and 1 tbsp of milk. Press this mixture into a 9x9-inch greased baking dish and bake for 15-20 minutes until golden.

In a saucepan over medium heat, combine ½ cup of water, 2 tbsp of cornstarch, ¼ cup of granulated sugar, and 3 oz of raspberry Jell-O. Stir continuously until thickened and boiling, about 5 minutes. Remove from heat and fold in 1 cup of fresh raspberries. Set aside to cool.

Beat 8 oz of cream cheese until smooth. Gradually mix in ½ cup of powdered sugar and 1 tsp of vanilla extract. Whip ½ cup of heavy cream until soft peaks form and fold into the cream cheese mixture.

Spread the cream cheese mixture over the cooled crust. Layer the raspberry glaze on top. Refrigerate for at least 2 hours until set, then slice into squares and serve chilled.