1 box (17.6 oz.) Chocolate Lover’s Milk Chocolate Chunk Brownies mix
2 bricks (8 oz. each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
½ cup sugar
2 large eggs
½ tsp. vanilla
½ tsp. almond extract
1 tbsp. seedless red raspberry jam and fresh raspberries
Heat oven to 350°F. Coat an 8-in. spring-form pan with non-stick spray. Prepare brownie mix as package directs for fudgy brownies. Spread evenly in prepared pan. Bake 20 to 25 minutes until a wooden pick inserted 2 in. from sides comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes. Meanwhile, beat cream cheese and sugar in a large bowl with mixer on medium speed until smooth. Reduce speed to low; beat in eggs, one at a time, just until blended. Stir in extracts until well blended. Pour over brownie layer; spread evenly. Bake 35 to 40 minutes until edge of cheesecake puffs slightly and center still jiggles slightly when shaken. Cool in pan on a wire rack. Run a knife carefully around edges to release cake from sides of pan. Cover and refrigerate at least 4 hours. About 30 minutes before serving: Remove pan sides and transfer cake to a serving plate. Scrape raspberry jam into a small ziptop bag. Snip tip off 1 corner and pipe swirls on cake. Garnish with raspberries. Serves: 12.