Strawberry Cheesecake Bars

By randiboyle

Ingredients

• 16 oz. package Pecan Sandies
• 1 1/2 tsp. vanilla
• 1 1/2 Tbsp. butter, melted
• 1/2 tsp. almond extract
• 11 oz. cream cheese, softened
• 1 1/4 C. Strawberry Sauce
• 2 eggs
• 2/3 C. sugar
• pinch of salt

Details

Adapted from ourbestbites.com

Preparation

Step 1

Preheat oven to 375°F. Spray a 9 by 13 inch pan with nonstick cooking spray. In a food processor, pulse ¾ of the pecan sandies (reserve 6 cookies). Mix with melted butter and lightly press onto the bottom of the pan. Set aside. In a large bowl, combine cream cheese, eggs, sugar, salt, vanilla, almond extract and sour cream. Beat on high for 4-5 minutes. Spread half of the cheesecake batter over the cookie crust. Pour ¾ cup of the strawberry sauce over the batter, spreading gently to cover the surface. Spread remaining cheesecake batter over the strawberry layer and then spoon the remaining ½ cup of strawberry sauce over the batter. Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife. Bake fro 25-35 minutes or until center is jiggly but not liquid. While baking, pulse remaining 6 cookies. During the last 10 minutes of baking, sprinkle the cookies on top of the cheesecake. Chill for at least 8 hours and cut into squares. If desired, drizzle remaining strawberry sauce over the individual squares.