Raspberry Cheesecake Bars from Taste of Home

Ingredients:
1 C. flour
1 C. finely chopped pecans
1/3 C packed brown sugar
1/4 tsp. cinnamon (I like Vietnamese cinnamon best)
1/4 tsp. salt (I use Kosher)
1/3 C. cold butter

Mis all but the butter together and then cut in the cold butter to a crumbly stage. Press this into a 9x13 greased backing dish. Bake at 350F for 12 minutes. Cool on a  wire rack for about 5  minutes

Filling:
1 jar (12 oz, seedless raspberry jam) DIVIDED (set aside 3 Tbls for the topping) Spread the remaining jam over the crust evenly.

Mix:
2 pkg (8 oz. each) cream cheese, softened
3/4 C sugar
1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract (use the good stuff)
3 eggs, lightly beaten
Mix well and pour over the raspberry jam evenly.  Bake at 350F for 25 minutes or until almost set.

Remove from the oven.

In another bowl combine:
1 1/2 C. Sour Cream
3 Tbsp sugar
1 tsp. vanilla extract (use the good stuff)
Pour this over the baked cheesecake spreading it evenly as possible.

Warm the remaining jam and swirl it into the sour cream mixture.

Return it to the oven and bake for 7 minutes more. At this point I found that it needed to bake a bit more and I think that I actually gave it 10 minutes. Just use your own judgement on this.