Tie-Dyed Cheesecake Bars

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 c. packed brown sugar
3/4 c. cold butter, cubed
FILLING:
1 can (15 1/4 oz.) sliced peaches, drained
1/2 c. confectioners' sugar
1 pkg. (12 oz.) frozen unsweetened strawberries, thawed
4 pkgs. (8 oz. each) cream cheese, softened
3 eggs
3/4 c. sugar
1 tsp. vanilla extract

Directions:
In a food processor, process the flour, brown sugar and the butter until mixture resembles coarse crumbs.  Press onto the bottom of a greased 15x10 inch baking pan.  Bake at 350 degrees for 15 minutes.

Meanwhile, in a blender, combine the peaches and 1/4 c. confectioners' sugar; cover and process until smooth.  Transfer to a small bowl.  Repeat with strawberries and remaining confectioners' sugar; set aside.

In a large bowl, beat cream cheese until smooth.  Beat in the eggs, sugar and vanilla until smooth.  Pour over crust.  Spoon 1/2 c. peach mixture over the cream cheese layer.  Top with 1/2 c. strawberry mixture.  

With a knife, cut through the cream cheese filling to swirl.  Bake at 350 degrees for 30-35 minutes or until a knife inserted neat the center comes out clean.  Cool on a wire rack.  Cut into bars; serve with remaining fruit mixture if desired.  Store in the refrigerator.

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