Instructions: 1. Line 2 (8-in) square baking pans with foil, extending foil by 2 inches on opposite ends; coat with cooking spray.

2. Crust: Preheat oven to 325. Crush cookies into fine crumbs. Add butter; pulse until evenly moistened and crumbly. Divide in half; press onto bottom of prepared pans. Bake 10 minutes, until set. Let cool completely on wire rack. Spread 1/3 cup jam evenly over each crust.

3. Increase oven temp to 350. Filling: In bowl, on hi speed, beat cream cheese, peanut butter and sugar until smooth. Beat in eggs, 1 at a time, then vanilla and flour until smooth. Divide in half; spread over jam. Bake 18 to 20 minutes, until top looks dry and set. Cool just until warm.

4. Make Glaze. Heat all glaze ingredients in microwave on high for 1 1/2 minutes; whisk until smooth. Spread half over each peanut butter mixture layer. Let cool to room temp. Refrigerate at least 4 hours or overnight. To cut, lift cookie squares out of pans. Cut each into 4 strips. Cut each strip into 4 bars. Halve bars diagonally. Store airtight container up to 2 weeks.

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