1 package Nestlé Toll House Refrigerated Sugar Cookie Bar Dough, 16.5 oz.

1 cup Nestlé Toll House Premier White Morsels, 6 oz.

1 cup Nestlé Toll House Semi-Sweet Chocolate Morsels, 6 oz., divided

1/2 cup seedless red raspberry jam

1 package cream cheese, 8 oz., softened

1/4 cup granulated sugar

1 large eggs

1 teaspoon vanilla extract

1 cup slivered almonds

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Preheat the oven to 325°F. Grease a 13"x9" baking pan.

Place cookie bar dough in prepared baking pan. Allow to soften for 5-10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up sides of pan.

Stir raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2" border. Sprinkle 2/3 cup white morsels and 2/3 cup chocolate morsels over the jam.

Beat cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with each remaining 1/3 cup of morsels and almonds.

Bake for 35-40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for atleast 2 hours. Cut into bars.