Strawberry Cheesecake Squares Recipe by Our Best Bites Ingredients: 1 package Pecan Sandies Cookies, divided 1 1/2 Tbsp. butter, melted11 oz.

cream cheese (1 8-oz. package + 3 oz. of another package, not low-fat), softened

2 eggs

2/3 c. sugar

pinch salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract

2 c. Breakstone’s Sour Cream

1 1/4 c. strawberry sauce or strawberry jam, divided

(recipe below; you can also use jarred strawberry topping or canned strawberry pie filling) Instructions: Preheat oven to 375. Spray a 9×13 pan with non-stick cooking spray. In a food processor, process 3/4 of the Pecan Sandies (reserve 6). Mix with melted butter and lightly press onto the bottom of the pan. Set aside. In a large bowl or the bowl of a stand mixer, combine cream cheese eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes. Spread half of the cheesecake batter onto the bottom of a 9×13 pan. Pour 3/4 c. of the strawberry sauce over the batter, spreading gently to cover the surface (it doesn’t have to be perfect). Spread remaining cheesecake batter over the strawberry layer and then spoon remaining 1/2 c. of strawberry sauce over the batter. Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife. Bake at 375 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.