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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.