Shelly's Recipe

STRAWBERRY CHEESECAKE SQUARES

Category: Bars

1 package Pecan Sandies Cookies, divided
1 1/2 tbsp butter, melted
11 oz. cream cheese (1 8-oz. package + 3 oz. of another package, not low-fat), softened
2 eggs
2/3 cup sugar
Pinch salt
1 1/2 tsp vanilla
1/2 tsp almond extract
2 cup sour cream
1 1/4 cup strawberry sauce or strawberry jam, divided (recipe below, you can also use jarred strawberry topping or canned strawberry pie filling)

Preheat oven to 375.

Spray a 9x13 pan with non-stick cooking spray. In a food processor, process 3/4 of the Pecan Sandies (reserve 6). Mix with melted butter and lightly press onto the bottom of the pan. Set aside.

In a large bowl or the bowl of a stand mixer, combine cream cheese eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes. Spread half of the cheesecake batter onto the bottom of a 9x13 pan. Pour 3/4 cup of the strawberry sauce over the batter, spreading gently to cover the surface (it doesn't have to be perfect). Spread remaining cheesecake batter over the strawberry layer and then spoon remaining 1/2 cup of strawberry sauce over the batter. Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife.

Bake at 375 for 25-35 minutes or until center is jiggly but not liquid. While baking, process remaining 6 cookies. During the last 10 minutes of baking, sprinkle the cookies on top of the cheesecake. Chill for at least 8 hours and cut into squares. If desired, drizzle remaining strawberry sauce over the individual squares.

Strawberry Sauce
1 pint strawberries, roughly chopped
1/3 cup white sugar
1 tsp almond extract (my favorite) or vanilla extract

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool enough to transfer mixture to blender and pulse until desired consistency is reached.