Brownie-Bottom Berry Cheesecake Bars

• 1 pkg. (12 oz.) kosher for Passover chocolate cake mix
• 1/2 cup water, divided
• 3 eggs, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 2 cups fresh raspberries

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Discard pan and frosting from cake mix package.
4. Beat cake mix, 1/4 cup water and 1 egg in large bowl with mixer 2 min.
5. Add remaining water; beat 2 min.
6. Spread onto bottom of prepared pan.
7. Beat cream cheese and sugar in separate bowl with mixer until blended.
8. Add remaining eggs; mix well.
9. Pour over crust; top with berries.
10. Bake 55 min.
11. to 1 hour or until toothpick inserted in center comes out clean.
12. Cool completely.
13. Refrigerate 3 hours.
14. Use foil handles to lift dessert from pan before cutting into bars.

cake mix, water, eggs, philadelphia cream cheese, sugar, fresh raspberries

Taken from www.kraftrecipes.com/recipes/brownie-bottom-berry-cheesecake-bars-180530.aspx (may not work)