To make raspberry bars, cook 3 cups of raspberries, 1/2 cup of sugar, 1 tablespoon of butter and 2 tablespoons of cornstarch in a saucepan at medium heat until the mixture thickens, and beat together 1 3/4 cups of butter, 1 1/2 cups of sugar, 1 teaspoon of vanilla and 3 cups of flour in a separate bowl. Spread the mixture in a pan, and swirl in the cooled raspberries. Bake the bars at 325 degrees Fahrenheit for 40 minutes.
To make raspberry cheesecake bars, mix 1 1/4 cups of flour, 1/2 cup of brown sugar, 1/2 cup of sliced almonds and 1/2 cup of butter until crumbles form, and press the mixture minus 1/2 cup into the bottom of a baking pan. While the crust bakes at 350 degrees Fahrenheit for 12 minutes, cream together 2 8-ounce packages of softened cream cheese, 2/3 cup of sugar, 2 eggs and 3/4 teaspoon of almond extract, and pour the mixture over the crust.
While baking the bars for 15 minutes, toss the reserved 1/2 cup mixture with 1/2 cup each of flaked coconut and sliced almonds. Layer 1 cup of raspberry preserves over the baked cream cheese layer, sprinkle it with the crumble topping, and bake the bars for 15 minutes. Chill them for three hours before serving.