1. Preheat your oven to 350 degrees. Line an 8-inch pan with foil, spray with cooking spray. Set aside.
   

Crumble topping:

1. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk to combine. Stir in the graham cracker crumbs. Mixture will be sandy. Set aside 1/2 cup of the mixture. Transfer the rest to the bottom of the foil lined pan and using a spatula, pack the mixture to form a crust. Set aside.
   

Filling:

1. In a medium bowl, whisk together the egg, Greek yogurt, sugar, lemon juice, and vanilla until smooth. Add the flour and whisk until smooth.

2. Evenly pour the filling over the crust.

Raspberry Layer:

1. In another medium sized bowl, add the raspberries, sugar, lemon juice, lemon zest, and cornstarch, toss to combine. If the mixture is soupy or runny, add the flour. If it's still runny, add small amounts of flour until it is no longer runny.

2. Distribute the raspberry layer on top of the white layer in the baking pan. Sprinkle with the 1/2 cup crust mixture that was set aside.

3. Bake for 65 minutes, until the edges are bubbling and the crust is golden. Place on a wire rack and allow to cool for two hours before slicing.

   Serve with vanilla ice cream!