Brownie Hearts Add raisins to these...YUM! And they're as good as my homemade! Moist - delicious!

Neapolitan Cream Cheese Bars I always make a new recipe *exactly* according to directions the first time I make it. This was a HUGE disappointment and to be a "Prize Winning Recipe of 2010" is just downright a shock! - I used a Wilton Non-stick 13 x 9 pan and set the timer for 15 minutes and then every 5 minutes thereafter since this was considered a darker pan. At the 20 minute interval, the edges were scorched and the cheesecake layer was completely dried out and cracked in the middle. I pulled it then and there hoping to save at least the inside middle portion. This was 10-15 minutes UNDER the recommended baking time and should NOT have produced this outcome. I went ahead and cooled it down, applied the 3rd layer, and refrigerated it accordingly. Needless to say it was VERY dry but what I didn't expect when we cut it was the bottom chocolate layer was completely stuck to the bottom. =( It was not, and I stress, NOT burned. After some digging and a few choice expletives, we were able to cut out a piece from the middle. The taste was just average at best. I may try this one more time but I will definitely use a different pan, my cheesecake recipe for the middle layer, and spice up the strawberry layer with more flavor on top. It has the potential of being good but not as the recipe is given. The wet knife tip is good for any cheesecake recipe. I don't know what's happened to Betty Crocker over the years but the more I try new recipes, the more I go back to the old, albeit longer, but much better ones.