Double Chocolate Raspberry Cheesecake Bars

  1. Preheat oven to 325u0b0F.
  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 white batter onto crust.
  9. Drop spoonfuls of the chocolate batter all over the surface of the white 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.

crust, unsalted butter, chocolate cookies, filling, sugar, cheese, eggs, light sour cream, vanilla, chocolate, raspberry jam

Taken from www.food.com/recipe/double-chocolate-raspberry-cheesecake-bars-101234 (may not work)

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