Fresh Raspberry Cheesecake Bars

Adapted from Better Homes and Gardens

1 cup butter, cut in cubes

1/3 cup light brown sugar

1/2 tsp. salt

2 cups flour

Preheat oven to 350˚. Combine the butter, sugar, and salt in a mixing bowl until blended, not creamed. Add flour and combine until you have a coarse crumb. Line a 9x13 dish with aluminum foil and lightly spray. Press the shortbread crumbs into the bottom of the dish and bake for 20 minutes.

3/4 cup seedless raspberry jam

2 cups fresh raspberries

Spray the exposed aluminum foil with Pam. Spread jam over crust then sprinkle with fresh berries.

8 0z. cream cheese, softened

1/2 cup sugar

1 large egg

Zest and juice from 1 medium size orange

1/2 tsp. vanilla

Cream the above ingredients together and pour over raspberries. Spread so the mixture will be evenly distributed. Bake for 25-30 minutes until set. Cool on counter for about an hour and then place in the refrigerator for about 2 hours. Lift aluminum foil out of dish and cut into squares.