This recipe makes about 24 squares Preheat Oven to 350°
Crust: You can use either Chocolate Graham crackers or regular. You'll need two sleeves or about 18 boards total, crushed 1/4 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, softened Swirl: You'll need 1/2 pint of Fresh Raspberries 2 tsp of sugar
Filling: 4 packages (8 ounces each) of cream cheese softened (okay to use low fat) 1 cup of sugar 3 large eggs (organic is best) 1 teaspoon of vanilla extract 1 tablespoon lemon juice To make the Crust: Line a 13x9x2 inch baking pan with aluminum foil. In bowl, mix sugar, crumbs, and butter that has been melted. Press into the bottom of the pan and slightly up the sides. Bake in the oven for about 7 minutes until soft, yet slightly dry. To make the Swirl: Remove 1/2 cup of raspberries and set aside. Puree the rest of the raspberries with 2 tsp of sugar. Strain out the seeds and solids. You should have about 1/4 of a cup left. In a large bowl, beat the cream cheese until you get a smooth consistency. Add sugar, lemon juice, eggs, and vanilla. Place two cups of batter in a bowl. Blend in raspberry swirl (without seeds and solids). Push reserved raspberries along the crust edge, spacing like dots. With both batters dollop them. Swirl with a sharp knife to get that beautiful marbleized effect. Bake for about 35 minutes. Cool in pan elevated on rack. Refrigerate until cold. Then cut into prefect squares. Enjoy! Each Square has about 294 calories
