| | Directions | | Preheat oven to 350. Defrost and drain the 10-oz. package of raspberries. Spray 13" x 9" baking dish with cooking spray. Spread graham cracker crumbs evenly onto bottom of prepared dish; spray evenly with additional cooking spray. Put cream cheese (softened), cottage cheese, sugar, vanilla and lemon juice in medium bowl; beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add eggs, mix just until blended. Pour over crust; smooth top with spatula. Bake 25 to 30 minutes or until center is almost set. Cool. Combine preserves and cornstarch in small saucepan; stir in raspberries. Cook over low heat 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover. Refrigerate at least 3 hours or until chilled. Store leftover bars in refrigerator. Serves 12. |
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| Ingredients | | - |  | cooking spray |
| - | | 1 cup graham cracker crumbs |
| - | | 2 packages cream cheese (8 oz. pkgs) |
| - | | 1 cup cottage cheese |
| - | | 1/2 cup granulated sugar |
| - | | 1 teaspoon vanilla extract |
| - | | 1 teaspoon lemon juice |
| - | | 3 Eggs |
| - | | 1/4 cup Arbor Hill Red Raspberry Preserves |
| - | | 1 tablespoon cornstarch |
| - | | 1 package frozen unsweetened raspberries |
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