Cranberry Almond Cheesecake Squares

• Crust
• 1 1/2 cups Nature ValleyTM cranberry almond protein granola
• 1/4 cup butter, melted
• Cheesecake Filling
• 12 ounces reduced fat cream cheese
• 1/2 cup plain 2% Greek yogurt
• 1/3 cup sugar
• 2 tablespoons Gold MedalTM all-purpose flour
• 1 teaspoon almond extract
• 2 eggs
• Cranberry Layer
• 3/4 cup canned jellied cranberry sauce
• Topping
• 1/3 cup sliced almonds

1. Heat oven to 350u0b0F. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in small bowl. Stir in 3 tablespoons sugar and the melted butter until well combined. Press mixture in bottom of ungreased 9-inch square pan. Bake 8 minutes.
2. Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3. Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
4. Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
5. Serving Size: 1 Serving
6. Calories 110 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g ), Cholesterol 25mg Sodium 30mg, Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 10g ), Protein 3g ;
7. % Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2%;
8. Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:1

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Taken from www.myrecipes.com/recipe/nature-valley-cranberry-almond-cheesecake-squares (may not work)