Don't Judge a Book (or bar) by Its Cover.

You know how sometimes a dessert isn't the most gorgeous thing in the world, but it IS the most delicious?

This is the case with these Raspberry Swirl Cheesecake Bars.  Not that they're *ugly,* but they're not going to win any beauty contests, either.  But ohmygosh...I could have inhaled the entire pan.
(I limited myself to 2.5 per day.)

Here is a universal truth in baking:  Any recipe that starts with this...

...can't be wrong.

{If you ever see a recipe that calls for "chocolate wafer cookies," feel FREE to use Oreos minus the cream filling.  I used Birthday Cake Oreos for these.  What you do with that cream filling is between you and your kitchen walls.  Thank goodness my walls don't talk.}

Alrighty, so after giving the Oreos a good whir in the blender or food processor and adding some melted butter, you'll make a cheesecake filling.

The cheesecake is flavored with vanilla and a touch of almond.  I love that bit of almond.

Then, you'll mix up some raspberry preserves and fresh lemon juice...

...and swirl it all around.

As the cheesecake bars bake, the cheesecake poofs and the raspberry swirl nestles right down into the batter.  Mmmm....

And then you eat.  Cool, creamy, tangy, rich, and sigh.

Never judge a bar by its cover, my friends.

For the full recipe, click on over here.

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