These Berry Swirl Cheesecake Bars are made with a lush, creamy layer of classic cheesecake. I'm serving today's recipe over a simple golden cookie crust and then topping everything off with vibrant swirls of sweet berries!
Preheat oven to 325F (160C) and line a 13x9 baking pan with foil and set aside.
Place Golden Oreo cookies in a food processor and pulverize until fine crumbs form. Add melted butter and salt and pulse until completely combined.
Pour mixture into prepared baking pan and use a spoon to firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.
Combine cream cheese, and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer). Beat together until creamy and well-combined. Add sour cream and stir well.
Add eggs, one at a time, beating until just mixed after each addition (do not over-beat eggs and be sure to scrape down the sides and bottom of the bowl after each addition to ensure ingredients are well-combined.)
Stir in vanilla extract and then pour batter evenly into prepared pan over cookie crust.
Dollop pie filling evenly over cheesecake and use a knife to swirl filling evenly over the surface of the cheesecake.
Bake on 325F (160C) for 35-40 minutes, or until center is set (center should bounce back if lightly touched).
Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.