Ingredients

Instructions

Heat oven to 325ºF. Coat the bottom of a 13 x 9 x 2-inch pan with non-stick cooking spray. Beat muffin mix, butter, and 1 egg in a large bowl with an electric mixer at medium speed until dough forms. Press lightly in the bottom of the prepared pan with moistened fingers.

Beat cream cheese and sour cream in a large bowl with an electric mixer at medium-high speed until smooth. Add sugar, flour, and almond extract. Beat until blended. Add 2 eggs, one at a time, beating just until blended. Pour the filling over the crust. Stir jam. Drop spoonfuls randomly over the filling. Using a small knife, swirl batter in wide curves. Turn the pan and repeat to create a marbled effect.

Bake for 35 to 40 minutes or until the center is set and the edges are light golden brown. Cool for 30 minutes. Chill for 1 hour before serving. Cut into bars. Just before serving, combine whipping cream and powdered sugar and beat until stiff peaks form. Top each serving with a spoonful of jam and a dollop of whipped cream, if desired. Store bars in the refrigerator.