Party Cheesecake Bars.

I love this recipe.  It's easy with my stand mixer, and it makes serving dessert to a crowd easy too! It can be served as a finger food, which is great for holiday cocktail parties .
 I typically use Apricot preserves when I make these.  If you were making them for the Christmas holiday, a raspberry or strawberry preserve would look festive.  And...who doesn't love berries with cheesecake.
It's best to make these the day before so the cheesecake layer can firm up.  But three hours will be enough if you are strapped for time.

Cheesecake Bars For A Crowd
(makes 64 bars)
For the crust;
2 Cups All purpose flour
3/4 Cup butter
1/4 Cup sugar
1/3 Cup light corn syrup
1/2 teaspoon salt
For the cheesecake;
2 -8 ounce packages of cream cheese, softened
3 eggs
1 Cup light corn syrup
2 teaspoons clear vanilla
Topping;
1-12 ounce jar of preserves
powdered sugar for dusting.

Directions;
 Preheat the oven to 375F.  Grease a 15 x 10 x 1 inch pan.  Place the flour, butter, sugar, corn syrup and salt in the bowl of your stand mixer. Mix on low speed until a soft dough forms.  Press the dough evenly into the pan.
Next, beat the softened cream cheese on medium speed until it looks smooth.  Then, beat in the eggs until thoroughly combined.  Add the corn syrup and vanilla and continue beating until the mixture is smooth.  Pour the cheesecake mixture over the crust.
Bake 30-35 minutes until the filling is set and the edges are a light golden brown.
Take the lid off of the jar of preserves and microwave for 30 seconds.  Stir the preserves and microwave another 30 seconds.  Stir again and then spread over the cheesecake.
Place the pan in the refrigerator to chill for at least 3 hours.
Cut into 64 bars.  Sprinkle with powdered sugar just before serving.