Preparation

• Preheat oven to 350°F. Press cookie dough into bottom of foil-lined 13x9-inch baking pan. Set aside. Beat cream cheese, sour cream and sugar in large bowl with electric mixer on medium speed until well blended. Add flour and banana flavor; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Remove 1/2 cup of the batter.

• Pour remaining batter over cookie dough. Stir food color into reserved batter. Gently drop by teaspoons over plain batter. Cut through several times with knife for marble effect.

• Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

• Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Store leftover bars in refrigerator.