Lemon Cheesecake Cookie Bars

So I found this recipe on some site, and decided to make them because I had a lot of cream cheese sitting around. And cream cheese is my favorite dessert component of all time (sorry, chocolate), so I figured, why not? The original recipe didn't call for so much lemon/lime, but I wanted to use up the ones in the fridge. Plus, I know Zak likes citrus flavors. Oh, and I added in raspberries from the freezer to balance out the citrus zing.

1/3 cup brown sugar, packed
1/2 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup melted butter
8 ounces cream cheese
1/4 cup sugar
1 egg
5 -6 Tbl. fresh lemon juice
3 Tbl. fresh lime juice
1 - 2 Tbl. grated lemon zest
1/2 Tbl. grated lime zest
10 or so raspberries
2 tablespoons milk
1 teaspoon vanilla

1. Mix brown sugar, nuts & flour together.
2. Stir in the butter and work until it resembles coarse crumbs. Set aside 1 cup of the mixture for the topping; press the rest firmly into the bottom of an 8x8" pan.
3. Bake at 350° for 12 - 15 minutes; leave oven on.
4. While crust is baking, cream the cream cheese and sugar together.
5. Add the egg, lemon & lime juices, milk, vanilla, zests, vanilla. Beat thoroughly. Add raspberries (if desired), beat thoroughly. Pour over baked crust
6. Sprinkle remaining crumb mixture over top of cream cheese mixture; bake for 20 - 25 minutes. Cool completely before cutting into squares. Makes 16 2" cookie bars.