No-Bake Raspberry Cheesecake Bars

0 Line a 9x13” square baking pan with parchment paper on bottom and sides and set aside
1 For the crust, combine graham crackers and butter, and mix until all crumbs are covered. Press mixture firmly into an even layer in your prepared pan. Refrigerate while doing the filling.
2 Beat the softened cream cheese on medium speed, until smooth and creamy, making sure no lumps are left. Add powdered sugar, vanilla and salt and mix until well incorporated, about 1 minute
3 If possible, switch to a whisk attachment, otherwise continue with your hand mixer; add cream and beat on high until mixture thickens
4 Pour mixture in prepared pan, smoothing it out with a spatula. Add dollops of raspberry preserves and make swirls with a butter knife. Cover and refrigerate for at least 6 hours (I left it overnight)
5 Cut in squares with a sharp knife and refrigerate until serving.