Vanilla Raspberry Cheesecake Bars.

• 1 12 cups graham cracker crumbs
• 13 cup butter, melted
• 2 tablespoons sugar
• 12 teaspoon ground ginger
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 tablespoon pure vanilla extract
• 4 eggs
• 14 cup raspberry preserves

1. Preheat oven to 350F Mix graham cracker crumbs, butter, 2 tablespoons sugar and ginger.
2. Press firmly onto bottom of foil-lined 13x9-inch baking pan.
3. Refrigerate until ready to use.
4. Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add flour and vanilla; mix well.
6. Add eggs, 1 at a time, beating on low after each addition just until blended.
7. Pour over crust.
8. Gently drop small spoonfuls of preserves over batter.
9. Cut through batter several times with knife for marble effect.
10. Bake 40-45 minutes or until center is almost set.
11. Cool completely on wire rack.
12. Refrigerate 4 hours or overnight.
13. Lift out of pan onto cutting board.
14. Cut into bars.
15. Garnish as desired.
16. Store leftover bars in refrigerator.

graham cracker crumbs, butter, sugar, ground ginger, cream cheese, sugar, flour, vanilla, eggs, raspberry preserves

Taken from www.food.com/recipe/vanilla-raspberry-cheesecake-bars-380339 (may not work)