Cheesecake Macaroon Bars

• 1 cup flour
• 1 cup ground PLANTERS Slivered Almonds
• 1/2 cup (1 stick) butter or margarine, softened
• 1/3 cup firmly packed brown sugar
• 1/4 tsp. salt
• 1/4 tsp. almond extract
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 eggs
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
• 3 Tbsp. granulated sugar
• 2 tsp. vanilla

1. Beat flour, almonds, butter, brown sugar, salt and almond extract with electric mixer on medium speed until blended.
2. Press onto bottom of 13x9-inch baking pan.
3. Bake at 350F for 8 to 10 minutes or until lightly browned.
4. Beat cream cheese, 3/4 cup granulated sugar and lemon juice with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing well after each addition.
6. Stir in 1 cup of the coconut; pour over crust.
7. Bake 25 minutes.
8. Cool 5 minutes.
9. Stir sour cream, 3 Tbsp.
10. granulated sugar and vanilla until well blended; carefully spread over coconut mixture.
11. Bake 5 to 7 minutes or until set.
12. Sprinkle with remaining 1/2 cup coconut; cool completely.
13. Cut into bars.

flour, butter, brown sugar, salt, almond extract, philadelphia cream cheese, sugar, lemon juice, eggs, s angel, s, sugar, vanilla

Taken from www.kraftrecipes.com/recipes/cheesecake-macaroon-bars-51452.aspx (may not work)