For the Shortbread:Cream together the butter with the two sugars

Add in the lemon zest, egg, and vanilla

Add in the salt and flour

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

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

For the Raspberry Sauce:Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat

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

Serve with raspberry sauce spooned over the top