Double Chocolate Raspberry Cheesecake Bars

READY IN: 1hr 15mins
SERVES: 16-32




  • Preheat oven to 325°F.
  • Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
  • Bake 10-12 minutes or until crust is set.
  • Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
  • Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
  • Pour remaining white batter onto crust.
  • Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
  • Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
  • Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
  • Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
  • Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
  • Once cooled to room temperature, cover and chill up to 1 day.
  • Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.