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Chocolate Cran-Raspberry Cheesecake Bars

Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin

24 ServingsPrep: 25 min. Bake: 45 min. + chilling

Ingredients

1-3/4 cups sugar, divided
3 tablespoons cornstarch
3 cups fresh or frozen cranberries, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup cranberry juice
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, melted
3 tablespoons baking cocoa
3 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
3/4 cup egg substitute
3/4 cup semisweet chocolate chips, melted
1-1/2 teaspoons vanilla extract
Additional melted semisweet chocolate and fresh raspberries, optional

Directions

In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in
berries and cranberry juice. Cook and stir over medium heat until
mixture comes to a boil. Remove from the heat and cool slightly.
Meanwhile, in a large bowl, combine the wafer crumbs, butter and
cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking
dish. Pour berry mixture over crust.

2 of 2

Chocolate Cran-Raspberry Cheesecake Bars (continued)

Directions (continued)

In another bowl, beat the cream cheese, sour cream and remaining
sugar until smooth. Add egg substitute; beat on low speed just until
combined. Stir in melted chocolate and vanilla. Pour over top.
Bake at 325° for 45-55 minutes or until center is almost set.
Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or
overnight. Drizzle with additional melted chocolate and garnish with
raspberries if desired. Yield: 2 dozen.

Nutrition Facts: 1 piece (calculated without additional chocolate or raspberries) equals 283 calories, 17 g fat (10 g saturated fat), 46 mg cholesterol, 150 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.