Make Toffee Triangles Cookie Dough with following changes: Replace brown sugar with granulated sugar; add 1 tablespoon grated lemon rind along with butter. Line 13 x 9 x 2-inch pan with heavy-duty aluminum foil, extending foil over sides. Press dough evenly over foil in bottom of pan. Bake in 350 degree F oven for 20 minutes or until lightly colored.
Stir cranberry-strawberry juice into cornstarch in small saucepan until blended. Stir in strawberry preserves. Bring to simmering, stirring occasionally, until thickened. Let cool completely. With mixer, beat cream cheese, sugar, egg, fresh lemon juice and vanilla in medium-size bowl. Spread over cooled crust. Dollop teaspoons of cooled strawberry mixture over top. With knife, swirl to marbleize.
Bake in 350 degree F oven 35 minutes or until set and lightly colored around edges. Let cool completely in pan on rack. Refrigerate 2 hours. Lift foil to remove from pan. Cut into 2 x 1-1/2-inch bars. Refrigerate, covered, up to 3 days. Makes about 2-1/2 dozen bars.