Cranberry Swirl Cheesecake Bars

Let's Cook

1. Step 1.

   In a medium saucepan, combine ½ cup cranberries (thawed if frozen), ½ cup thawed frozen raspberries, 1 teaspoon freshly grated orange zest, ¼ cup orange juice, and ¼ cup granulated sugar. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, 5 to 7 minutes. Transfer the mixture to a food processor and puree until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids; let cool for 10 minutes, then refrigerate until ready to use.

2. Step 2.

   Heat oven to 375°F. Grease a 9- by 13-inch baking pan with butter. In a clean food processor, pulse the 9-ounce package chocolate wafer cookies into fine crumbs. Add 4 tablespoons melted unsalted butter and pulse until incorporated. Press the crumb mixture firmly into the bottom and 2½ inches up the sides of the prepared pan. Bake until crust is set and fragrant, 10 to 12 minutes. Transfer to a cooling rack to cool completely. Reduce oven temperature to 325°F.

3. Step 3.

   While the crust is cooling, using an electric mixer, beat together three 8-ounce packages cream cheese (at room temperature), ¾ cup sour cream, 2 tablespoons all-purpose flour, 2 teaspoons pure vanilla extract, and the remaining ¾ cup granulated sugar in a large bowl until smooth. Beat in 3 large eggs, one at a time, mixing just until incorporated. Transfer ½ cup of the filling to a small bowl and set aside. Pour the remaining filling into the cooled crust and spread evenly.

4. Step 4.

   Whisk the reserved ½ cup filling into the cooled cranberry mixture (it will be thin). Transfer the mixture to a resealable plastic bag. Snip a tiny corner off the bag and pipe lines lengthwise over the cheesecake batter, spacing them about 1 inch apart. Drag a skewer or knife perpendicularly across the lines to create a swirl pattern. Bake at 325°F until the cheesecake is just set (the center should still wobble slightly), 18 to 20 minutes. Let cool completely on a wire rack, then refrigerate for at least 3 hours before cutting into bars.