Raspberry Cheesecake Bars

Makes 15 servings (1 bar each)

Prep Time: 20 min.
Cooking Time: 35 min.
Cooling Time: 3 hrs.

Ingredients:

• No-Stick Cooking Spray
• 1 - cup graham cracker crumbs
• 2 - packages (8 ounces each) light cream cheese, softened
• 1 - cup low-fat cottage cheese
• 1/2 - cup granulated sugar
• 1 - teaspoon vanilla extract
• 1 - teaspoon lemon juice
• 3/4 - cup Egg Beaters - Egg Product
• 1/4 - cup Raspberry Preserves
• 1 - Tablespoon cornstarch
• 1 - bag (10 ounces) thawed frozen unsweetened raspberries, drained

Directions:

Preheat oven to 350° F.  Spray 13x9-inch baking dish with cooking spray.

1. Spread graham crumbs evenly onto bottom of prepared dish; spray evenly with additional cooking spray.  Place light cream cheese, 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 Egg Beaters; mix just until blended.  Pour over crust and smooth top with spatula.

2. Bake for 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.

3. Spread over cheesecake; cover.  Refrigerate at least 3 hours, or until chilled.  Cut into 15 bars to serve.  Store leftover bars in refrigerator.