Raspberry Swirl Cheesecake Bars

1. Heat oven to 325°F. You’ll need a 13 x 9-in. baking pan lined with foil

(let foil extend about 2 in. above pan at both ends).

2. Crust: Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add confectioners’ sugar and salt; beat 1 minute until light and fluffy. On low speed, gradually beat in flour just until blended. With fingers, press evenly over bottom of pan.

3. Bake 18 minutes or until golden. Place pan on a wire rack; let cool.

4. Filling: Melt chocolate in a small bowl in microwave as package directs. Cool to room temperature.

5. Meanwhile, with a rubber spatula, press raspberries through a fine strainer set over a medium bowl (you should have 1/4 cup purée); discard seeds.

6. Beat cream cheese and sugar in a large bowl with mixer on medium-high speed 2 minutes or until creamy. On low speed, beat in eggs, 1 at a time, until combined. Beat in sour cream and vanilla extract, then flour just until blended.

7. Stir 1 cup batter, the food color and raspberry extract into raspberry purée; remove and reserve 1/2 cup. Stir melted white chocolate into remaining batter. Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover. Top with small dollops reserved raspberry mixture. Drag a toothpick through dollops and white batter to marbleize.

8. Bake 32 to 35 minutes until slightly puffed and set. Cool completely in pan on a wire rack, then refrigerate at least 1 hour until firm.

9. To serve: Holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.

Planning Tip: Refrigerate bars airtight with wax paper between layers up to 1 week or freeze up to 3 months.