2 pkg crisp, sweet cookies (such as Pepperidge Farm Boardeaux)
1/4 cup salted butter, melted
1 cup each fresh or frozen raspberries and blueberries
3/4 cup plus 2 tsp granulated sugar, divided
2 tbsp water, divided
3 (8 oz) pkg cream cheese, softened
1/4 sp salt
2 lg. egg whites
1 lg. egg
1/4 cup sour cream
2 tbsp flour
2 tsp fresh lemon juice (1 lemon)
2 tsp vanilla extract
Puttin’ the party together:
Preheat oven to 350. Process cookies in a food processor until finely ground, then drizzle melted butter over cookie crumbs; pulse well a couple of times to mix. Press crumb mixture into bottom of lightly greased 9 x 13 baking dish. Bake about 10 minutes, until lightly browned. Cool completely, about 30 minutes. Reduce oven temp to 325.
Meanwhile, combine raspberries and 2 tablespoon each of the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring frequently to mash raspberries, until thickened, about 6-8 minutes. Place raspberry mixture in a fire wire-mesh strainer over a bowl; press mixture until there are about 3 tbsp. raspberry puree in bowl. Discard solids in strainer. Cool puree completely. Repeat exact process with blueberries.
Beat softened cream cheese, salt, and remaining 3/4 cup sugar with an electric mixer on medium speed until smooth. Add egg whites and egg, 1 at a time, beating well after each addition. Add sour cream, flour, lemon juice, and vanilla, and beat at low speed until smooth. Pour batter into prepared baking dish; smooth top.
Drop level teaspoons of raspberry and blueberry purees all over the top of batter; gently swirl with a knife.
Bake at 325 until cheesecake is almost set (center will still be a little jiggly when dish is touched), 25 to 28 minutes. Run a knife around edge of cheesecake to loosen, and cool on wire rack 1 hour. Cover and chill 4 hours or overnight. Cut into bars and dive into deliciousness!