Kathy makes these amazing raspberry cheesecake bars for family gatherings and they are one of our favorites. I love making them for parties, showers or a "just because." They are quick and can be made well in advance as they are better after sitting in the refrigerator to chill. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix 1/2 cup firm butter 2 packages (8 oz each) softened cream cheese 1/2 cup white sugar 2 tablespoons all-purpose flour 1 tsp vanilla 1 egg 1 can (21 oz) Wilderness Premium Raspberry Pie Filling* 1. Preheat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray. 2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mix for later (topping) and press the remaining crumbs in the bottom of the 13x9 pan. Bake for 10 minutes; do not overbake. 3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric mixer (medium speed) until smooth. 4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese; spread evenly. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top. 5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill. 6. Cut into bars. Store covered in fridge. Makes 24 bars. * Can easily substitute cherry or strawberry fillings, but raspberry is the best!