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Raspberry Cheesecake Bars

1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 cup almonds, finely chopped
1/2 cup shortening, butter flavored
16 ounces cream cheese
2/3 cup sugar
2 eggs
3/4 teaspoon almond extract
1 cup raspberry preserves
1/2 cup coconut flakes
1/2 cup almonds, sliced

Preheat oven to 350 degrees. In a mixing bowl, combine the flour,
brown sugar and chopped almonds. Cut in shortening until mixture
resembles fine crumbs. Reserve 1/2 cup of mixture for topping.
Press the remaining crumb mixture into the bottom of a 13 x 9 x
2-inch pan and bake for 12 to 15 minutes, or until edges are golden.
In a mixing bowl, beat the cream cheese, sugar, eggs and almond
extract until smooth. Spread over hot crust and bake for 15 minutes
longer. Spread raspberry preserves over cream cheese mixture. In
a small bowl, combine the reserved crumb mixture, coconut and sliced
almonds. Sprinkle over preserves. Return to oven and bake for 15
minutes longer. Cool in pan on a wire rack. Chill for 3 hours before
cutting into bars. Store in refrigerator.

Note: Any flavor of preserves or jam may be used in this recipe


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