1 (12 oz.) jar seedless red raspberry jam

CRUST:

1 c. all purpose flour
1 c. finely chopped pecans
1/3 c. firmly packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1/3 c. butter, melted

CHEESECAKE:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3 lg. eggs

TOPPING:

1 1/2 c. sour cream
3 tbsp. granulated sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease 13"x9" baking pan.

CRUST: Mix dry ingredients in bowl. Gradually pour in butter, tossing with a fork until mixture is moistened. Pat mixture evenly into prepared pan. Bake 15 minutes Cool 5 minutes.

Stir red raspberry jam until smooth. Spread 3/4 cup jam on bottom of cool crust.

CHEESECAKE: Beat cream cheese, sugar, vanilla and lemon peel in mixer bowl until smooth. Add eggs one at a time, beating well after each addition. Pour over jam and spread with spatula. Bake 25 minutes. Cool 5 minutes.

TOPPING: Stir all ingredients in bowl until smooth. Spread evenly over cheese.

Warm remaining jam in saucepan over medium heat. Carefully pour into plastic storage bag; snip off one end. Pipe jam in thin stream on top in swirl pattern. Bake 5 to 7 minutes more. Cool completely on wire rack. Refrigerate at least 1 hour or overnight. Cut into 1 1/2" x 1" bars. Makes 6 dozen, 85 calories each.