Low Fat Strawberry Swirl Cheesecake Bars

Yield: 28 servings

Vegetable cooking spray
1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cornstarch
1 (5 ounce) package) fat-free cinnamon graham snacks
3 tablespoons margarine, melted
2 tablespoons water
24 ounces fat free cream cheese (NOT product in tub)
1 (14 ounce) can Eagle Brand® Low Fat* Sweetened Condensed Milk
4 egg whites
1 egg
1/3 cup ReaLemon® Lemon Juice from Concentrate
1 teaspoon vanilla extract
2 tablespoons flour

In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.

Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with cooking spray.

Combine graham crumbs, margarine and water; press on bottom of prepared pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, ReaLemon and vanilla extract; mix well. Stir in flour; pour into prepared pan. Drop strawberry mixture by spoonfuls over batter. Gently cut strawberry mixture with a knife into a swirl pattern into batter. Bake 25 to 30 minutes until center is set. Cool.

Chill. Cut into bars. Refrigerate leftovers.