Preheat oven to 350 degrees. Grease a 9-inch square baking pan.

In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.

Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.

Meanwhile, make raspberry and whipped cream layers. With an electric mixer on high speed, beat the cream cheese, raspberry pie filling, 1/4 cup sugar and lemon juice in a large bowl until well combined. Mix in the fresh raspberries (you want the raspberries to break apart when you mix them in).

In a separate bowl, beat the cream and remaining 2 tablespoons sugar on high speed until stiff peaks form.

Fold 1 cup of the whipped cream into the raspberry mixture, refrigerate the remaining whipped cream. Spread the raspberry mixture evenly over the cooled brownies.

Chill for at least 30 minutes, then spread the remaining whipped cream over the raspberry layer.

Refrigerate for at least 4 hours, or until set. Cut into squares and serve. Garnish with chocolate shavings and fresh raspberries, if desired. Store leftover bars covered, in the refrigerator.