Cranberry Cheesecake Squares

Crust

1/2

cup sugar

1/2

cup butter, softened

1 1/4

cups all-purpose flour

Filling

1

(8-oz.) pkg. cream cheese, softened

1/2

cup sugar

1/2

teaspoon vanilla extract

1

egg

Topping

4 tablespoons jellied cranberry sauce

1. Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
2. Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
3. Meanwhile, in large bowl, combine all filling ingredients; beat well.
4. Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the cranberry saucecr until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
5. Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
6. Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.

Spooky Cheesecake

What you need:

 18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)

 2 Tbsp. butter or margarine, melted
 3 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
 3/4 c. granulated sugar
 1 can (15 oz.) pumpkin
 1 Tbsp. pumpkin pie spice
 3 eggs
 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
 1 square BAKER'S Semi-Sweet Baking Chocolate
 1 tsp. butter or margarine

What to do:

1. PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
2. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
4. PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.