Cheesecake Swirl Bars

Ingredients:

55 vanilla wafers, crushed

6 tablespoons butter, melted

1/2 cup finely chopped pecans, toasted

16 ounces cream cheese, softened

1/2 cup sugar

1 1/2 teaspoons rum extract

2 large eggs

1/4 cup refrigerated eggnog

1/2 cup white chocolate morsels, melted

1/2 cup double chocolate morsels, melted

Directions:

1. Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan. Bake at 350° for 8 minutes. Cool.

2. Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.

3. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.

4. Bake at 350° for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars.