1
: Combine flour, sugar and cocoa; cut in butter Combine flour, sugar and cocoa; cut in butter until crumbly (mixture will be dry). Reserving 2 cups (500 mL) crumb mixture, press remainder firmly on bottom of 13 x 9" (3.5 L) parchment paper-lined baking pan. Bake in preheated 350ºF (180ºC) oven 15 minutes.
2
: Meanwhile beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg and vanilla; mix well. Pour evenly over baked crust. Sprinkle raspberries over cream cheese mixture, if using.
3
: Combine reserved crumb mixture with nuts if desired; sprinkle evenly over top. Bake 25 minutes or until bubbly. Cool. Chill. Cut into bars. Store covered in refrigerator.