Preheat oven to 350 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 8 minutes. Remove and allow to cool while preparing the remaining components.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, salt and vanilla, until smooth and creamy (about 3 minutes). With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
Pour the cream cheese filling into the pan and over the baked crust, smoothing out the top with a spatula. Place dollops of Nutella over top and swirl gently with a knife or skewer, taking care not to touch the crust. Place the raspberries over top. Place in the oven and bake at 350 degrees for 40-50 minutes. You may want to put a sheet of foil over the pan around the 30 minute mark to prevent browning.
After the bars have baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. Remove and place in the refrigerator to chill for at least 4 hours before slicing and serving.