Raspberry Cheesecake Flapjacks

Cream cheese is currently my favourite ingredient. I love the combination of cheese and sweet, of cheese and cake. A while ago we were in a restaurant which offered for dessert 'cheesecake of the day'. We asked the waiter which cheesecake they were offering . He was foreign and perhaps the concept of cheesecake was foreign to him because his answer was, 'it's a cheese and a cake!'. Even after we asked him a few times, trying out different wordings of the question, he still kept saying, 'it's a cheese and a cake!' We ordered it anyway and it turned out to be a very good honeycomb cheesecake.

Last night I made these Raspberry Cheesecake Flapjacks. It's an idea I've been mulling over in my mind for a few days and last night the idea made it into reality. Once again I think the combination of cheese and cake makes these a very yummy, possibly kind of healthyish snack.

Raspberry Cheesecake Filling:
125g low fat cream cheese
100g raspberries
100g icing sugar
1tsp vanilla essence
1/2 a vanilla bean.

Flapjacks:
100g yoghurt butter (you can use normal butter, this is just lower fat)
100g brown sugar
300g oats
3 tbsp maple syrup
1 1/2 tsp vanilla essence

Instructions:
Preheat the oven to 190C and line a brownie tin with baking paper.
In a large bowl mix together the cream cheese and icing sugar. Add the vanilla essence and vanilla bean seeds and mix well. Add the raspberries and mix until you have a deep pink creamy mixture.
In a saucepan melt the butter and sugar until they are combined. Take the pan off the heat and add the maple syrup and vanilla essence and mix well. Add the oats and mix until they are totally coated in the syrupy mixture.
Pour half the flapjack mixture into the cake tin and press down so it is evenly spread across the whole tin.
Pour the raspberry mixture over it and spread it out so it is evenly spread across the whole tin.
Add the rest of the flapjack mixture on top. Press it down lightly so it spreads evenly across the whole tin, but doesn't sink into the raspberry mixture.
Place it in the oven on the middle shelf and cook for 20mins.
Leave to cool.
When completely cold, cut into squares.