Orange Chocolate Cheesecake Bars

Kelly Ensman

Crust
9 whole chocolate graham crackers
1 Tbsp stick butter, cut up
White of 1 large egg
Filling
1 brick (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup nonfat sour cream
1/2 cup plus 2 Tbsp sugar
2 large eggs
1/4 cup orange juice (grate peel first)
2 tsp finely grated orange peel
3 Tbsp unsweetened cocoa powder


PREPARATION
1. Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides; coat with nonstick spray.
2. Crust: Process crackers in food processor until fine crumbs form. Add butter and egg white; pulse until crumbs are moistened. Using bottom of a small measuring cup, press evenly over bottom of pan. Bake 10 minutes or until firm and set. Cool.
3. Filling: Whisk cream cheese, sour cream, 1/2 cup sugar, the eggs, juice and peel in a large bowl until smooth. Remove 1/4 cup. Pour remaining batter over crust.
4. Stir cocoa, 1 Tbsp water and remaining 2 Tbsp sugar in a cup to mix. Stir into reserved 1/4 cup batter until blended. Spoon over Filling, then drag a toothpick or skewer through filling in a spiral motion to create marbled effect.
5. Bake 30 minutes or until firm around edges but slightly jiggly in center. Cool in pan on rack in refrigerator at least 3 hours until firm.
6. To serve: Holding foil by ends, lift to cutting board. Cut into 4 equal strips. Cut each strip in 6 bars.

Planning Tip: Can be made up to 1 day ahead. Cover airtight and refrigerate.