Marbled Berry Cheesecake Square
2 sleeves (18 boards total) chocolate graham crackers, crushed
1/4 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, melted
1/2 pint fresh raspberries
2 teaspoons sugar
4 pkgs. (8 oz each) cream cheese, softened
1 cup sugar
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Crust: Heat oven to 350ºF. Line 13" X 9" X 2" baking pan with nonstick foil. In large bowl, mix crumbs, sugar & melted butter. Press into bottom & slightly up sides of prepared pan. Bake 7 minutes at 350ºF until slightly dry, yet soft; set aside.
Swirl: set aside 1/2 cup raspberries. In small food processor, puree remaining berries with 2 teaspoons sugar. Strain to remove seeds & solids (you should have 1/4 cup).
Filling: In large bowl, beat cream cheese until smooth. Beat in sugar, eggs, juice and vanilla. Place 2 cups batter in medium-size bowl. Blend in berry swirl. Dot crust with reserved berries. Spoon in both batters. Swirl with sharp knife to marbleize.
Bake 35 minutes at 350ºF. Cool slightly in pan on rack. Refrigerate until cold. Use foil to lift bar from pan. Cut into 24 squares.