Raspberry Lemonade Cheesecake Bars

Refreshingly tart lemon cheesecake filling with swirls of fresh raspberries baked on a sugar cookie crust. ...MORE + LESS -

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened

1 egg

1 teaspoon finely grated lemon peel

2 packages (250 g each) cream cheese, softened

1/2 cup sugar

1 tablespoon finely grated lemon peel

2 eggs

1/3 cup fresh lemon juice

1 cup fresh raspberries

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1

Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
2

In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
3

In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.
4

In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
5

Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

For a pretty look, top bars with fresh raspberries just before serving.
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.