Cheesecake Swirl Bars

Ingredients

• 6 tablespoons butter melted
• 0.5 cup chocolate chips with ghirardelli), or regular semisweet morsels melted
• 16 ounces cream cheese softened
• 0.3 cup eggnog refrigerated
• 2 large eggs 
• 0.5 cup pecans toasted finely chopped
• 1.5 teaspoons rum extract 
• 0.5 cup sugar 
• 55  vanilla wafers crushed
• 0.5 cup chocolate chips white melted

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer

Directions

1. Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan.
2. Bake at 350 for 8 minutes. Cool.
3. Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth.
4. Add eggs, 1 at a time, beating just until blended.
5. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
6. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
7. Bake at 350 for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving.
8. Cut into bars.