#2081 - Raspberry Cheesecake Bars

(by Shirley McNevich)

1 cup white sugar
1 stick softened butter
1 1/4 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 egg
1/4 cup SEEDLESS raspberry jam (NOT jelly and NOT preserves)--room temperature

Grease a 9" square cake pan. In a bowl add 1/2 cup white sugar, softened butter and flour--mix with your hands or with a pastry blender to make crumbs. Press the crumb mixture into the bottom of the greased cake pan. Bake at 350 degrees for 15 minutes or until just starting to turn light brown. In a mixer add 1/2 cup white sugar and cream cheese--beat. Add vanilla and egg--beat until smooth. Spread the cream cheese mixture over the warm crust. Place 2 TBSP of the room temperature jam into a cup--beat well with a fork. Dot the jam over the cream cheese and use a knife to swirl it through just the cream cheese layer. Bake at 350 degrees for 20 minutes or until set. Cool to room temperature. Place the rest of the jam into a cup--beat well with a fork. Spread the rest of the jam evenly over the top of the cream cheese layer. Refrigerate overnight before cutting.