Raspberry cheesecake bars

Directions

Step 1

Preheat oven to 350 degrees. Process cookies in a food processor until finely ground or place in a sealed bag and crush with a rolling pin. Combine cookies crumbs, melted butter and 2 tbsp sugar. Press mixture into the bottom of a lightly greased 9 x 13 baking dish. Bake in oven until lightly browned, about 10 minutes. Remove from oven and cool completely. Reduce oven temperature to 325 degrees.

Step 2

Combine raspberries, 2 tbsp sugar and 2 tbsp water in a small saucepan over medium heat. Bring to a boil, and cook stirring frequently to mash raspberries, until thickened, 6 to 8 minutes. Place raspberry mixture in a fine wire-mesh strainer over a bowl; press mixture until there are about 6 tbsp Raspberry puree in a bowl. Discard solid and cool puree completely.

Step 3

Beat cream cheese, salt and remaining ¾ cup sugar on medium-low until smooth. Add egg whites and egg one at the time, beating well after each addition. Add sour cream, flour, lemon juice and vanilla and beat on low until smooth. Pour batter over the ginger cookie crust and smooth top. Drop teaspoonful’s of raspberry puree all over the top of the batter; gently swirl with a knife.

Step 4

Bake until cheesecake is almost set (center will still jiggle slightly when dish is touched), 25 to 28 minutes. Run a knife around the edge to loosen the cheesecake. Cool on wire rack at room temperature 1 hour. Cover and chill 4 hours or overnight. Cut into bars.