Raspberry Cheesecake Bars

Ingredients

• 1 cup brown sugar packed
• 3.5 tablespoons butter melted
• 3 large eggs 
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest grated
• 1.5 cups raspberries fresh
• 0.8 teaspoon salt 
• 0.5 cup cream light sour
• 1.5 teaspoons vanilla extract divided

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and salt, stirring with a whisk.
4. Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth.
5. Add flour mixture to butter mixture; stir just until moist.
6. Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
7. Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray.
8. Spread half of batter into pan.
9. Pour cream cheese mixture over batter in pan, and spread evenly over batter.
10. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.
11. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack.
12. Remove from pan by lifting foil.
13. Remove foil; cut into 30 bar cookies.