Raspberry-Chocolate Swirled Cheesecake Bars

Steps

• 1

  Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• 2

  Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes.
• 3

  In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. On low speed, add eggs, 1 at a time, beating until just blended. Beat in vanilla. In small bowl, reserve 1/2 cup of the filling.
• 4

  In another small bowl, mash raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree and food color into remaining filling. Spread raspberry filling evenly over cooled brownie.
• 5

  In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second intervals until mixture can be stirred smooth. Stir chocolate mixture into reserved filling. Drop tablespoonfuls of the chocolate filling on the raspberry filling. With knife, carefully swirl into raspberry filling layer.
• 6

  Bake 32 to 36 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 6 rows by 4 rows. Store covered in refrigerator.