Cheesecake + strawberry sauce. How can you go wrong with that combination? These easy-to-make bars were as pretty, with their pink swirls, as they were tasty. If you're looking for an impressive dessert to serve guests, then look no further...this recipe from Our Best Bites cookbook
fits the bill perfectly! Enjoy!
The ingredients:
1 package (16-ounces) Pecan Sandies cookies, divided
1-1/2 Tbs. butter, melted
11 ounces cream cheese, softened (not low-fat)
2 eggs
2/3 cup sugar
pinch salt
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
1-1/4 cups strawberry ice cream topping or pie filling (plus more for drizzling over the finished bars, if desired)
Directions:
Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a food processor, process all but six of the Pecan Sandies. Mix with melted butter and lightly press onto the bottom of the pan. Set aside.
In a large bowl, combine the cream cheese, eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes.
Spread half of the cheesecake batter over the Pecan Sandie crust. Pour 3/4 cups of the strawberry ice cream topping over the cheesecake batter.
NOTE: Don't worry--It doesn't need to look pretty.
Spread remaining cheesecake batter over the strawberry layer and then spoon the 1/2 cup strawberry ice cream topping over the batter.
Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife.
Bake 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. Enjoy!
fits the bill perfectly! Enjoy! 
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The ingredients:
1 package (16-ounces) Pecan Sandies cookies, divided
1-1/2 Tbs. butter, melted
11 ounces cream cheese, softened (not low-fat)
2 eggs
2/3 cup sugar
pinch salt
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
1-1/4 cups strawberry ice cream topping or pie filling (plus more for drizzling over the finished bars, if desired)
Directions:
Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a food processor, process all but six of the Pecan Sandies. Mix with melted butter and lightly press onto the bottom of the pan. Set aside.
In a large bowl, combine the cream cheese, eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes.
Spread half of the cheesecake batter over the Pecan Sandie crust. Pour 3/4 cups of the strawberry ice cream topping over the cheesecake batter.
NOTE: Don't worry--It doesn't need to look pretty.
Spread remaining cheesecake batter over the strawberry layer and then spoon the 1/2 cup strawberry ice cream topping over the batter.
Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife.
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