Recipe(tried): Rasberry Cheesecake Bars

RASPBERRY CHEESECAKE BARS

CRUST:
1/2 c. sugar
1 1/4 c. flour
1/2 c. butter, softened
FILLING:
8 oz. cream cheese
1/2 almond extract
1/2 c. sugar
1 egg
TOPPING:
4 T. seedless red raspberry jam

Preheat oven to 350F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine c. sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.

Bake for 15 to 18 minutes or until edges are light golden brown. Meanwhile, in large bowl, combine all filling ingredients; beat well. Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)

Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes. Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars or into hearts with cookie cutter. Store in refrigerator.