Crème Brûlée Cheesecake Bars

photo: www.bettycrocker.com

Crème Brûlée Cheesecake Bars

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 box (4-serving size) French vanilla instant pudding and pie filling mix
• 2 tablespoons packed brown sugar
• 1/2 cup butter or margarine, melted
• 2 1/2 teaspoons vanilla
• 2 eggs plus 3 egg yolks
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 2/3 cup toffee bits, finely crushed

Instructions:

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Original recipe: http://www.bettycrocker.com/recipes/creme-brulee-cheesecake-bars

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