Orange Chocolate Swirl Cheesecake Bars

Cookie crust

• Cooking spray
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• Yolk from 1 large egg
• 1/2 teaspoon orange extract
• 1/4 cup unsweetened cocoa powder
• 1 1/4 cup flour

Topping

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 teaspoon each grated orange zest and orange extract
• 2 large eggs
• 2 oz squares semisweet chocolate, melted and cooled

Crust:  Preheat oven to 350F. Line 13x9x2-in. baking pan with aluminum foil, extending foil beyond 2 short sides of pan. Lightly coat with cooking spray. In large bowl, with electric mixer on medium speed, beat together butter, sugar, egg yolk and orange extract until fluffy, 1 to 2 minutes. With mixer on low speed, beat in cocoa powder, then flour, to form moist crumbs, about 1 minute.  Scatter over bottom of prepared pan; press into even layer.  Bake 15 minutes or until crust looks dry and set. Remove pan to wire rack.

Topping:  In large bowl with electric mixer on med-high speed, beat cream cheese until fluffy, 2 to 3 minutes.  Gradually beat in sugar until smooth. With mixer on med speed, add sour cream, orange zest and orange extract. Beat in eggs, 1 at a time, beating well after each addition.

Remove 1/2 cup of the batter to small bowl; spread  remaining batter over crust. Stir chocolate into reserved batter;   pour randomly over batter in baking pan. Drag end of skewer or tip of  knife through batters in spiral motion to create marbled effect. Bake 24 to 26 minutes or until just set in center. Let cool in pan on wire rack 15 minutes. Refrigerate, uncovered 1 to 2 hours, until well chilled and firm to touch.

Lift by foil ends; transfer to cutting board. Cut lengthwise into 6 strips; cut each strip crosswise into 4 bars. Store bars, covered, in refrigerator.  

Yield: 24 bars

Contributor: Pat Ciesla

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