Preheat oven to 375F.

Line an 9x9 pan with aluminum foil, leaving about a 2-inch overhang on opposite sides. Lightly grease with cooking spray and set aside.

Combine flour and powdered sugar in a small mixing bowl; whisk until combined.

Using a pastry cutter, cut in the butter. You can also use a fork or two knives. Work the butter for about 2 minutes, or until thoroughly combined.

Press the mixture on the bottom of prepared pan.

Bake for 15 to 16 minutes, or until golden brown.

Remove from oven and let cool 10 minutes.

Spread raspberry jam over crust and set aside.

In your mixer's bowl, combine cream cheese, milk and vanilla; beat for 3 minutes, or until mixture is creamy and smooth.

In the meantime, combine white chocolate chips and 1 tablespoon vegetable oil in a small microwaveable bowl.

Melt in microwave for 1 minute.

Stir and melt for an additional 30 seconds.

Remove from microwave and let cool for a few minutes.

Add melted white chocolate to the cream cheese mixture; beat the mixture for 1 minute, or until completely incorporated.

Pour cream cheese mixture over jam and spread evenly using an offset spatula.

Refrigerate 1 hour.

Combine dark chocolate chips and 1 tablespoon vegetable oil in a small microwaveable bowl.

Melt in microwave for 1 minute.

Stir and melt for an additional 30 seconds.

Remove from microwave and spread over white chocolate layer.

Refrigerate for 4 hours or overnight is best.

Cut into bars and serve immediately.