Chocolate-Raspberry Cheesecake Bars

 

1

box Betty Crocker® SuperMoist® devil's food cake mix

1/2

cup butter or margarine, softened

2

tablespoons milk

1

egg

1

cup raspberry pie filling (from 21-oz can)

2

packages (8 oz each) cream cheese, softened

1/2

cup sour cream

1/2

cup sugar

1

teaspoon vanilla

2

eggs

1

tablespoon Gold Medal® all-purpose flour

1/4

cup semisweet chocolate chips

2

teaspoons shortening

48

fresh raspberries

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
• 2 In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
• 3 Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
• 4 In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.