Three Layercheesecake bars you get all your favorite cheesecake flavors layered into a handy, portable bar. Although there are a few steps involved,

they are quick and easy.

Ingredients 

Vanilla-Chocolate-Peanut Butter Bars:

Omit the coconut and coconut extract.

Whisk ½ cup of peanut butter into the third bowl of base filling.

Vanilla-Lemon-Coconut Bars:

Omit the chocolate chips and cocoa powder.

Whisk 2 tablespoons of lemon juice

1 tablespoons of grated lemon peel

2 teaspoons of lemon extract into the second bowl of base filling.

Method 

To make the crust, preheat the oven to 350 degrees F and line a 9 x 13-inch baking pan with aluminum foil (the foil should extend over the sides of the

pan). 

Oil the bottom and sides of the foil. Press the crust mixture into the bottom of the pan and ¼ inch up the sides.

To make the base filling, combine all the base recipe ingredients in a food processor or blender and process until smooth and creamy. Divide the mixture evenly among 3 bowls.

To make the vanilla layer, whisk the vanilla extract and lemon juice into the first bowl of the base filling.

To make the chocolate layer, transfer the second bowl of the base filling to a food processor or blender. Add the melted chocolate chips and cocoa powder and process until smooth.

To make the coconut layer, whisk the coconut and coconut extract into the third bowl of the base filling.

Pour the vanilla layer into the crust and spread it out evenly. 

Place dollops of the chocolate layer over the vanilla layer and spread it out evenly. Place dollops of the coconut layer over the chocolate layer and spread it out evenly.

Bake for 50 minutes, or until the edges are set but the center is not completely firm. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving. Store leftovers loosely covered in the refrigerator.