Berry Swirl Cheesecake Triangles

I am giving these cheesecake bars on a shortbread crust a 5 star rating because the final product is delicious and if well wrapped, freeze well. ( Beware: you might find yourself eating the leftovers straight from the freezer!) I found that when I made the bars,I needed to use a full 2 cups of flour,(not 1 3/4 cup) in the shortbread crust because otherwise the amount of crust made was too scant to completely cover the bottom of the 9x13" pan. I don't think I changed any other ingredient in the shortbread crust recipe except perhaps I had to use a little more ice water to bind the dough. Also be sure to use real butter- the butter flavor is prominent so don't substitute margarine!. The cheesecake filling was delicious and no changes were made. I served these cut into squares- not triangles just because it was easier! On a different note,I have a big problem with every time estimate given in this cookbook. This recipe is supposed to take 10 minutes to prepare according to this book. My rule of thumb for every recipe in this book is that each recipe can be prepared in under 1 hour. I cannot make this recipe in 10 minutes-30 to 40 minutes without cleanup is more realistic. And I am actually pretty adept in the kitchen- but I just don't have a maid!