Ghirardelli Chocolate Raspberry Cheesecake Bars

*from Ghirardelli

Bars:

• 1 c melted margarine, cooled
• 2-1/4 c sugar
• 3 eggs
• 1-1/2 tsp vanilla extract
• 1 c flour
• 1 bar (4 oz) 100% cacao unsweetened chocolate baking bar, melted
• 1 pint red or black raspberries

Cream Cheese Topping:

• 16 oz softened cream cheese
• 3/4 tsp vanilla extract
• 1/2 c sugar
• 2 eggs

1. In a  large mixing bowl, combine cooled margarine, 2 c sugar, melted chocolate, and vanilla extract.
2. Add eggs one at a time on low speed.
3. Add flour and mix on medium until well blended.
4. Spread batter on greased 9x13 baking pan.
5. In separate bowl, mix cream cheese, sugar, and vanilla on medium speed until well blended.
6. Add eggs and mix until well blended and smooth.
7. Carefully spread cream cheese topping over batter.
8. Bake at 350 for 45-50 minutes or until center is set.
9. Remove from heat and cool.
10. Refrigerate for at lest 2 hours.
11. Mix raspberries with 1/4 c sugar in small bowl.
12. Garnish each bar with 1 tbsp sweetened raspberries.
Makes 18 bars.