Wednesday, April 6, 2011
1 package (16-ounces) Pecan Sandies cookies, divided
1-1/2 Tbs. butter, melted
11 ounces cream cheese, softened (not low-fat)
2/3 cup sugar
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)
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.