Raspberry-Lemonade Cheesecake Swirl Bars
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 teaspoons grated lemon zest
2 cups fresh raspberries
1 tablespoon lemon juice
1/8 teaspoon red gel food color
Additional raspberries and lemon zest, if desired
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Break up cookie dough into pieces; press evenly in bottom of pan. Bake 16 to 19 minutes or until golden brown. Cool 15 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping side of bowl frequently. On low speed, add eggs, 1 at a time, beating just until blended. Beat in vanilla and 2 teaspoons lemon zest. In small bowl, reserve 1 cup of the filling.
In another small bowl, mash 2 cups raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree, lemon juice and food color into remaining filling.
Spread raspberry filling evenly over cookie crust. Drop tablespoonfuls of reserved filling on raspberry filling. With knife, carefully swirl into raspberry filling layer to create marbled look.
Bake 25 to 30 minutes or until center is set. Cool 30 minutes on cooling rack. Refrigerate at least 3 hours, until chilled completely.
To serve, run sharp knife around edges of pan. Cut into 6 rows by 4 rows. Garnish each bar with raspberry and additional lemon zest. Store covered in refrigerator.