Raspberry-Swirl Cheesecake Bars

Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.

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Prep Time 15 min
Total Time 2 hr 10 min
Servings 20

Ingredients

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

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Directions

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.