RASPBERRY CHEESECAKE BARS

If raspberry cheesecake is one of your faves, but you don't want to go through the labor of making one, here is an easy way to get the joy of a cheesecake without making one. These bars are worry-free, and they taste a lot like a New York cheesecake. When I make them for a party, I cut them up small and put them in mini muffin wrappers because they can be messy.

Ingredients Yield: one 13 x 9 pan

Crust
1 1/4 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Ground Almonds
1/2 Cup Butter
Dash of salt

Filling
2 Packages Cream Cheese, softened
2/3 Cup Sugar
2 Eggs
1/2 tsp Almond Extract
1 Cup Seedless Raspberry Preserves
1/4 Cup Sliced Almonds (optional)

Combine the crust ingredients in a food processer for 30 seconds (I used a blender, I had to continually stop and scrape). REserve 3/4 Cup for topping and press remaining into a 9x13 ungreased pan and bake at 350○ for 15 minutes.

Blend cheese and sugar well in a mixer. Add eggs and extract and spread over hot crust. Return to oven for 15 minutes. Spread preserves evenly over hot bars (I swirled it in). Sprinkle remaining crust mix and almonds if using over top and return to oven for 15 minutes.