Here's another sweet treat for everyone and it's another one I found from the Recipe Shoebox blog. Both my Mom and Daniel really enjoyed this but even though I thought it was good I wasn't head over heels for it. Next time I may switch things up a bit by using graham crackers for the crust and strawberry pie filling instead of the ice cream topping.
Strawberry Cheesecake Bars
1- 16oz. package of Pecan Sandies cookies, divided
1 1/2 tbsp. butter, melted
11 ounces cream cheese softened (I could only find the 12oz. container)
2/3 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
1 1/4 cups strawberry ice cream filling or strawberry pie filling
1.) Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. In a food processor, process all but six of the pecan sandies. Mix with melted butter and lightly press onto the bottom of the pan. Set aside.
2.)In a large bowl, combine the cream cheese, eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes.
3.) Spread half of the cheesecake batter over the pecan sandie crust. Pour 3/4 cups of the strawberry ice cream topping over the cheesecake batter.
4.) Spread remaining cheesecake batter over the strawberry layer and then spoon the 1/2 cup of strawberry ice cream topping over the batter.
5.) Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife.
6.) Bake for 25-35 minutes or until center is jiggly, but not liquid. While baking process remaining six cookies. During the last ten minutes of baking, sprinkle the cookies on top of the cheesecake. Chill for at least eight hours and cut into squares.