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Orange-Swirled Cheesecake Dessert

Swirls of homemade orange curd meander through a white chocolate cheesecake bars. The special bars might remind you of a childhood treat--Orange Creamsicles.—

16 ServingsPrep: 55 min. Bake 30 min. + chilling

Ingredients

6 ounces shortbread cookies (about 23)
1/3 cup slivered almonds
1/4 cup butter, melted
6 tablespoons plus 3/4 cup sugar, divided
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons plus 1-1/2 teaspoons cold water
2 teaspoons finely grated orange peel
1 egg yolk
3 ounces white baking chocolate, chopped
3 tablespoons heavy whipping cream
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour
3 eggs, lightly beaten
1/4 cup sour cream

Directions

Place cookies and almonds in a food processor; cover and process
until fine crumbs form. Stir in butter. Press into an ungreased
9-in. square baking pan. Bake at 325° for 15 minutes or until
set. Cool on a wire rack.
Meanwhile, in a small saucepan, combine 6 tablespoons sugar and
cornstarch. Stir in the orange juice, water and peel until blended.

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Orange-Swirled Cheesecake Dessert (continued)

Directions (continued)

Cook and stir for 2 minutes or until thickened. Whisk a small amount
of hot mixture into the egg yolk. Return all to the pan. Reduce
heat. Cook, whisking continuously, for 1 minute. Set aside to cool
completely.
Place baking chocolate in a small bowl. In a small saucepan, bring
cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
In a large bowl, beat cream cheese and remaining sugar until smooth.
Beat in flour. Add eggs; beat on low speed just until combined. Beat
in sour cream and white chocolate mixture just until combined.
Place 1/4 cup cream cheese mixture in a small bowl; stir in orange
mixture until well blended.
Pour plain cream cheese mixture over crust. Drop orange batter by
tablespoonfuls randomly over top. Cut through batter with a knife to
swirl.
Bake at 325° for 30-35 minutes or until filling is set. Cool on a
wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into
squares. Store in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 serving equals 316 calories, 21 g fat (11 g saturated fat), 101 mg cholesterol, 174 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.