Blackberry Cheesecake Bars

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1-1/2 cups ricotta cheese
• 1 carton (8 ounces) mascarpone cheese
• 1/2 cup sugar
• 2 large eggs, lightly beaten
• 3 teaspoons vanilla extract
• 2 teaspoons grated lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon orange juice
• 1 tablespoon amaretto, optional
• 1 cup seedless blackberry spreadable fruit
• 2-2/3 cups fresh blackberries

1. Preheat oven to 375u0b0. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
2. Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust.
3. Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack.
4. Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.

ricotta cheese, mascarpone cheese, sugar, eggs, vanilla, lemon zest, lemon juice, orange juice, seedless blackberry, fresh blackberries

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