Strawberry Cheesecake Bars

I slightly modified this recipe from Betty Crocker. Everyone that tried them said they were really tasty, but the sugar cookie crust was too thick. Next time I make them I will make 6-8 cookies (bake them on a cookie sheet for about 10 minutes) and use the remaining dough for the crust, so it won't be as thick.

Strawberry Cheesecake Bars

Crust:

1 pouch Betty Crocker sugar cookie mix

1/3 cup butter, melted

2 T. flour

1 egg

Filling:

2 (8oz) pkgs cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

Topping:

3/4 cup spreadable fruit (I used strawberry ice cream topping)

	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
	In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
	In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
	Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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