Raspberry Cheesecake Bars

• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup cold butter
• 1 jar (12 ounces) seedless raspberry jam, divided
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1-1/2 cups sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

1. In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350u0b0 until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes.
2. Set aside 3 tablespoons jam; spread remaining jam over crust.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes.
4. In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes.
5. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

flour, pecans, brown sugar, ground cinnamon, salt, cold butter, raspberry, cream cheese, sugar, lemon zest, vanilla, eggs, sour cream, sugar, vanilla

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