Double Chocolate Raspberry Cheesecake Bars

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1/2 cup unsalted butter, melted
• 32 crisp chocolate cookies, finely crushed (2" in diameter)
• 1/4 cup granulated sugar
• 24 ounces neufchatel cheese or 24 ounces cream cheese, softened
• 3 large eggs
• 1/2 cup light sour cream or 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 ounces semisweet chocolate, melted,cooled slightly
• 2/3 cup raspberry jam

Recipe

• 1 preheat oven to 325°f.
• 2 combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
• 3 bake 10-12 minutes or until crust is set.
• 4 meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
• 5 add eggs, one at a time, beating well after each addition.
• 6 add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
• 7 measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
• 8 pour remaining batter onto crust.
• 9 drop spoonfuls of the chocolate batter all over the surface of the batter layer randomly.
• 10 heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
• 11 hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
• 12 bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; do not overbake or it will dry out.
• 13 cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
• 14 once cooled to room temperature, cover and chill up to 1 day.
• 15 cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.