Heat oven to 325. Spray bottom of 9x13 baking pan with cooking spray. Beat muffin mix, butter and 1 egg in large bowl until dough forms. Press lightly in bottom of prepared pan. Beat cream cheese and sour cream in large bowl until smooth. Add sugar, flour and almond extract. Beat until blended. Add 2 eggs, one at a time, beating just until blended. Pour filling over crust. Drop 2/3 cup raspberry jam by spoonfuls randomly over filling. For swirl effect, pull knife through batter in wide curves. Turn pan and repeat. Bake for 35-40 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Chill 1 hour before serving. Cut into bars. If desired, just before serving, beat whipping cream and powdered sugar in medium bowl until stiff peaks form. Spoon a small dallop of the remaining 2/3 cup raspberry jam on each bar. Spread jam into a small circle. Pipe a small rosette of whipped cream on each serving. Store bars in refrigerator.
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