Raspberry Cheesecake Shortbread Bars
- 9 oz Walkers Chocolate & Raspberry Shortbread
- 5 tbsp unsalted butter, melted & slightly cooled
For the Cheesecake
- 1 (8 oz) pkg cream cheese, softened
- 1/2 c granulated sugar
- 1/2 tsp pure vanilla extract
- 1 lg egg
- 4 tbsp seedless red raspberry jam
Preheat the oven to 350 degrees F and line an 8"x8" pan with tin foil, lightly sprayed with non-stick spray. Place cookies in a food processor and blend until crushed into small crumbs. Add the melted butter and blend until just combined. Transfer mixture to the prepared pan and press into an even layer. Bake for approximately 7 to 10 minutes, making sure not to burn. Cool for 10 minutes before adding cheesecake layer.
In the bowl of a stand mixer using the paddle attachment, combine the cream cheese, sugar, vanilla extract and egg, beating well. When the shortbread base is cool enough, pour cheesecake filling into pan. Spoon raspberry jam over the cheesecake and with a toothpick or spoon tip, carefully swirl jam into the top of the filling, making sure not to disturb the crust.
Return pan to oven and bake an additional 15 to 20 minutes, or until filling is set. Cool for 30 minutes, then refrigerate for an additional hour. Cut into bars for serving; refrigerate any remaining bars.