Peppermint Cheesecake Bars

• 2 cups crushed gluten free coco flavored crisp cereal
• 2 tablespoons sugar
• 1/3 cup butter, melted
• 2 8oz packages cream cheese, softened
• 1 cup sugar
• 1 tsp gluten free vanilla extract
• 1/4 cup vanilla flavored gluten free coffee creamer
• 5 beaten eggs
• 1/2 tsp. peppermint extract
• Red food coloring
• Crushed peppermint candies

  Preheat the oven to 350 degrees.

  Spray a 9x13 pan with non-stick cooking spray. Combine the crushed cereal ( it will take about 1/2 the box), the 2 tablespoons sugar and the melted butter and stir together. Pour into the 9x13 pan and press to compact on the bottom. Bake for 10 minutes.

In a large bowl, beat the cream cheese with the 1 cup sugar and vanilla extract until combined. Beat in the coffee creamer next and then the eggs. Transfer 1 cup of the cheese mixture to a small bowl and add the peppermint extract and enough red food coloring to tint.

Place the vanilla cheese mixture on top of the crust, spread out. Using a tablespoon, place dollops of the red mixture over the top of the plain cream cheese. Take a knife or spatula and swirl the red into the plain to make it have a marbled effect. Bake for 20-25 minutes or until set.

Cool for at least 1 hour on the counter and transfer to the refrigerator to cool for 4 to 24 hours. Cut into bars and sprinkle with crushed peppermints if desired. Will store in the refrigerator for up to 3 days or freeze for 3 months.

Makes 32 bars.