Chocolate Cran-Raspberry Cheesecake Bars

• 1-3/4 cups sugar, divided
• 3 tablespoons cornstarch
• 3 cups fresh or frozen cranberries, thawed
• 1 cup fresh or frozen raspberries, thawed
• 1/2 cup cranberry juice
• 2 cups crushed vanilla wafers (about 60 wafers)
• 5 tablespoons butter, melted
• 3 tablespoons baking cocoa
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sour cream
• 3/4 cup egg substitute
• 3/4 cup semisweet chocolate chips, melted
• 1-1/2 teaspoons vanilla extract
• Additional melted semisweet chocolate and fresh raspberries, optional

1. In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly.
2. Meanwhile, in a large bowl, combine the wafer crumbs, butter and cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Pour berry mixture over crust.
3. In another bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top.
4. Bake at 325u0b0 for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired.

sugar, cornstarch, frozen cranberries, frozen raspberries, cranberry juice, vanilla wafers, butter, baking cocoa, cream cheese, sour cream, egg substitute, semisweet chocolate chips, vanilla, chocolate

Taken from www.tasteofhome.com/recipes/chocolate-cran-raspberry-cheesecake-bars/ (may not work)