Want to be the star of the summer potluck?
Make a batch of these crowd-pleasing cookie bars up to two days in advance.
granulated sugar, divided
2tablespoonswater, divided
1cupfresh or frozen blueberries (about 5 1/2 oz.)
Credit:Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
3(8-oz.)
Process cookies in a food processor until finely ground, about 1 minute.
Drizzle melted butter over cookie crumbs; pulse until well combined, 3 to 4 times.
Press crumb mixture onto bottom of a parchment paper-lined, 13- x 9-inch baking dish.
Bake in preheated oven until lightly browned, about 10 minutes.
Cool completely, about 30 minutes.
Reduce oven temperature to 325F.
Meanwhile, combine raspberries and 1 tablespoon each of the sugar and water in a small saucepan over medium.
Discard solids in strainer.
Repeat procedure with blueberries, 1 tablespoon sugar, and remaining 1 tablespoon water.
Add egg whites and egg, 1 at a time, beating well after each addition.
Pour batter into prepared baking dish; smooth top.
Drop level teaspoonfuls of raspberry and blueberry purees all over top of batter; gently swirl with a knife.
Run a knife or offset spatula around edge of dish to loosen sides of cheesecake.
Cool on wire rack at room temperature 1 hour.
Cover and chill 4 hours or overnight.
