Raspberry Cheesecake Bars

from Cooking Light

1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (8-ounce) package 1/3-less-fat cream cheese
1 1/2 cups fresh raspberries

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.

Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.

Place 1/2 teaspoon vanilla, granulated sugar, and next four ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.

Line a 9 x 13-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over everything. Swirl batter, cream cheese mixture, and raspberries together with a knife. (Note: I struggled with knowing what this meant so Chuck did it for me. In his words he, "put a knife in and did little twirls to mix it together, but not stirring, just twirling.")

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.

Note: I put these under healthy because while they're certainly not steamed broccoli, for desserts, they're a good option. If you get 30 bars (I got 32 small ones), then they have 111 calories and 4 grams of fat per bar. And although I made these tonight, they are apparently better the next day.