Choco-Cherry Cheesecake Bars

Choco-Cherry Cheesecake Bars
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Ingredients
  1. 1 roll Pillsbury® refrigerated sugar cookies
  2. 1
  3. egg, separated
  4. 1
  5. package (8 oz) cream cheese, softened
  6. 2
  7. eggs
  8. 1
  9. can (14 oz) sweetened condensed milk (not evaporated)
  10. 1/4
  11. teaspoon almond extract
  12. 3
  13. drops red food color
  14. 1
  15. jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
  16. 1
  17. bag (12 oz) semisweet chocolate chips (2 cups)
  18. 1/2
  19. cup butter or margarine
  20. 1/2
  21. cup whipping cream
Instructions
  1. 1 Heat oven to 350┬░F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
  2. 2 Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake about 3 minutes longer or until egg white is set.
  3. 3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
  4. 4 Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
  5. 5 Meanwhile, in 2-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
  6. 6 Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Cover and refrigerate.
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