Cheesecake Swirl Bars

• 55 vanilla wafers, crushed
• 6 tablespoons butter or margarine, melted
• 1/2 cup finely chopped pecans, toasted
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1 1/2 teaspoons rum extract
• 2 large eggs
• 1/4 cup refrigerated eggnog
• 1/2 cup white chocolate morsels, melted
• 1/2 cup double chocolate morsels, melted (we tested with Ghirardelli), or regular semisweet morsels

1. Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan. Bake at 350u0b0 for 8 minutes. Cool.
2. Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
3. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
4. Bake at 350u0b0 for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars. Yield: 1 dozen

vanilla wafers, butter, pecans, cream cheese, sugar, rum, eggs, eggnog, white chocolate, chocolate morsels

Taken from www.myrecipes.com/recipe/cheesecake-swirl-bars (may not work)