Raspberry-Swirl Cheesecake Bars

 

24

thin chocolate wafer cookies, crushed (1 1/2 cups crumbs)

6

tablespoons butter or margarine, melted

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

eggs

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon almond extract

1/3

cup seedless red raspberry jam

20

fresh raspberries

• 1 Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• 2 In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
• 3 Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
• 4 Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.