Strawberry Cheesecake Bars

 

1

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

1/3

cup butter or margarine, melted

2

tablespoons Gold Medal® all-purpose flour

1

egg

2

packages (8 oz each) cream cheese, softened

3/4

cup sugar

1

teaspoon vanilla

2

eggs

3/4

cup strawberry spreadable fruit

• 1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• 2 In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
• 3 In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
• 4 Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.