Raspberry Cheesecake Bars

• 1 1/4 c. flour
• 1/2 c. packed brown sugar
• 1/2 c. finely chopped sliced almonds
• 1/2 c. butter flavor shortening or shortening
• 2 (8 oz.) pkg. cream cheese, softened
• 2/3 c. sugar
• 2 eggs
• 3/4 tsp. almond extract
• 1 c. seedless raspberry preserves or other preserves or jam
• 1/2 c. flaked coconut
• 1/2 c. sliced almonds

1. Combine flour, brown sugar and 1/2 cup chopped almonds.
2. Cut in shortening until fine crumbs.
3. Set aside 1/2 cup crumb mixture for topping.
4. Press the rest in a 13 x 9 x 2-inch baking pan. Bake at 350u0b0 for 12 to 15 minutes or until brown.
5. Beat cream cheese, sugar, eggs and almond extract until smooth.
6. Spread over hot crust.
7. Return to oven and bake 15 minutes.
8. Spread preserves over cream cheese mixture.
9. Mix reserved crumbs, coconut and sliced almonds.
10. Sprinkle over preserves.
11. Bake 15 minutes more. Cool in pan on rack.
12. Chill 3 hours.
13. Cut in bars.
14. Store in refrigerator.

flour, brown sugar, almonds, butter flavor, cream cheese, sugar, eggs, almond extract, seedless raspberry preserves, flaked coconut, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586380 (may not work)