MAKES 36 • PREP & CHILL: 4 HR 25 MIN • BAKE: 45 TO 53 MIN
CRUST
18 shortbread cookies (from a 10-oz box)
3 Tbsp unsalted butter, softened
1 jar (12 oz) seedless red raspberry jam
FILLING
2 bricks (8 oz each) 
-less-fat cream cheese (Neufchâtel), at room temperature
1 cups granulated sugar
3 large eggs, at room temperature
2 Tbsp freshly grated lemon zest
1 Heat oven to 300°F. Line a 13 × 9-in. baking pan with foil, letting foil extend about 2 in. above opposite ends of pan. Lightly coat with cooking spray.
2 Crust: Pulse cookies in food processor to fine crumbs. Add butter; pulse until blended. Remove processor blade; scrape crumb mixture into lined pan; press evenly over bottom. Bake 10 to 13 minutes or until lightly browned. Cool on a wire rack 10 minutes.
3 Remove and reserve 2 Tbsp jam. Spread remaining jam over crust up to ¾ in. from edge.
4 Filling: Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On medium speed, beat in eggs and lemon zest just to blend. Spoon around edges over jam, then pour over jam in middle. Heat remaining 2 Tbsp jam, stirring until runny. Spoon into a small ziptop bag, cut a tip off one corner and drizzle on filling.
5 Bake 35 to 40 minutes until set around edges but jiggly in center. Cool in pan on a wire rack. Refrigerate at least 4 hours or overnight before cutting.
6 Lift foil by ends onto a cutting board. Cut into 36 bars.
PER BAR: 117 cal, 2 g pro, 16 g car, 0 g fiber, 5 g fat (3 g sat fat), 30 mg chol, 79 mg sod