WHAT YOU NEED
2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs
MAKE IT
HEAT oven to 325° F.RASPBERRY-LEMON
CHEESECAKE BARSPrep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings
(incl. refrigerating)MAKE IT EASY ON YOURSELF WITH
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THE HOLIDAYS ARE
LINE 13x9-inch pan with foil, with ends of foil extending over sides.
COMBINE graham crumbs, 2 Tbsp. sugar and butter;
press onto bottom of prepared pan. Bake 10 min.
RESERVE 112 cup raspberries and 1 tsp. lemon zest for later us.
BEAT cream cheese, lemon juice, remaining zest and remaining
sugar in Iorge bowl with mixer until blended. Add eggs, 1 at o time,
mixing on low speed after each just until blended. Gently stir in
remaining raspberries; pour over crust.
BAKE 35 to 40 min. or until center is almost set. Cool completely.
REFRIGERATE 4 hours. Top with reserved raspberries and Ieman zest.
Use fail handles ta remove cheesecake from pan before
cutting into bars.l'llllNO i\IIWEloriginal