- PAM® Baking Spray
- 11 whole chocolate-flavored graham crackers, crushed into fine crumbs
- 2 tablespoons granulated sugar
- 1/2 cup Parkay® Original Spread-tub, melted
- 2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened
- 1/2 cup granulated sugar
- 1/2 cup Egg Beaters® 100% Liquid Egg Whites
- 1/2 teaspoon vanilla
- 2 tablespoons all-purpose flour
- 1/2 cup seedless red raspberry jam
- Preheat oven to 350 degrees F. Line 13×9-inch baking dish with aluminum foil; spray foil with baking spray. Combine crumbs, 2 tablespoons sugar and Parkay in small bowl until blended. Press crumb mixture in dish. Bake 10 minutes. Cool slightly.
- Meanwhile, place cream cheese and 1/2 cup sugar in large bowl. Beat with an electric mixer on medium speed 2 minutes or until smooth. Add Egg Beaters, vanilla and flour; mix on low speed until blended. Spread over crust. Drop jam by spoonfuls over cream cheese mixture; swirl gently with knife.
- Bake 35 minutes or until center is almost set. Cool completely and refrigerate. Lift foil with cheesecake from dish and cut into 30 bars.