Recipe: Strawberry Swirl Cheesecake Bars (13x9-inch, graham cracker crust)

STRAWBERRY SWIRL CHEESECAKE BARS

1 (10 oz.) pkg. frozen strawberries, thawed
1 tbsp. cornstarch
1 3/4 cups graham cracker crumbs, finely crushed
cinnamon
1/4 cup butter (4 tbsp.), melted
2 pkgs. (8 oz. each) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 large eggs
1/3 cup lemon juice
1 tsp. vanilla extract

Blend strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.

Heat oven to 350 degrees F. Spray 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan; set aside.

Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.

Pour cream cheese mixture over crust. Drop cooled strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.

Bake 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.

Makes 2-3 dozen bars
Adapted from source: TV Food Network