Almond Streusel-Cherry Cheesecake Bars

Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.

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Prep Time 45 min
Total Time 4 hr 0 min
Servings 24

Ingredients

Cookie Base and Topping

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/4: cup cold butter or margarine

4: oz (half of 8-oz package) cream cheese

1/2: cup sliced almonds

Filling

2 1/2: packages (8 oz each) cream cheese (20 oz), softened

1/2: cup sugar

2: tablespoons Gold Medal® all-purpose flour

1: teaspoon almond extract

2: eggs

1: can (21 oz) cherry pie filling

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Directions

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
2 Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3 Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
4 Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.