Raspberry Ribbon Mousse Bars

Directions

1. 1
   Heat oven to 350F.
2. 2
   Spray 8-inch square baking pan with cooking spray.
3. 3
   Combine crumbs and sugar in small bowl to blend; stir in butter.
4. 4
   Press into bottom of pan; bake 10 minutes or until set.
5. 5
   Cool completely on wire rack.
6. 6
   Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth.
7. 7
   Let stand 20 to 30 minutes or until cool.
8. 8
   Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy.
9. 9
   Beat in baking chip mixture 1 minute or until soft and fluffy.
10. 10
    Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form.
11. 11
    With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended.
12. 12
    Spoon over crust; smooth top.
13. 13
    Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture.
14. 14
    Swirl with tip of knife.
15. 15
    Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set.
16. 16
    Store in refrigerator.
17. 17
    TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
18. 18
    **For a truer red color, use raspberry preserves with seeds and strain the seeds.