Double Chocolate Raspberry Swirl Cheesecake Bars

Preheat oven to 325 F. Lightly grease 13 x 9-inch baking pan.

FOR CRUST: Stir crushed cookies and butter in medium bowl. Press onto bottom of prepared baking pan. Bake for 10 to 12 minutes or until crust is set.

FOR FILLING: Combine sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract; continue beating until well mixed.

Place 1 cup batter in medium bowl; stir in chocolate. Pour white batter over crust. Drop spoonfuls of chocolate batter randomly over white batter.

Heat jam in small, microwave-safe bowl on HIGH (100%) 30 to 60 seconds stirring until slightly melted. Drop spoonfuls of raspberry jam over batter. Pull through batters with knife for marbled effect (DO NOT OVER-SWIRL).

Bake for 50 to 55 minutes or until center of cheesecake jiggles slightly when gently shaken (DO NOT OVER-BAKE). Cheesecake may crack on top and continue to set as it cools.

Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into squares. Garnish with fresh raspberries and mint leaves, if desired.