Strawberry Cheesecake Bars

By Texaschef11

Ingredients

• 1 package (16-ounces) Pecan Sandies cookies, divided
• 1-1/2 Tbs. butter, melted
• 11 ounces cream cheese, softened (not low-fat)
• 2 eggs
• 2/3 cup sugar
• pinch salt
• 1-1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 2 cups sour cream
• 1-1/4 cups strawberry ice cream topping or pie filling (plus more for drizzling over the finished bars, if desired)

Preparation

Step 1

Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a food processor, process all but six of the Pecan Sandies. Mix with melted butter and lightly press onto the bottom of the pan. Set aside.

In a large bowl, combine the 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 Pecan Sandie crust. Pour 3/4 cups of the strawberry ice cream topping over the cheesecake batter.

NOTE: Don't worry--It doesn't need to look pretty.

Spread remaining cheesecake batter over the strawberry layer and then spoon the 1/2 cup strawberry ice cream topping over the batter.

Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife.
Bake for 25-35 minutes or until center is jiggly, but not liquid. While baking process 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. Enjoy!