White Chocolate-Raspberry Cheesecake Bars

Name: White Chocolate-Raspberry Cheesecake Bars
Prep time: 20 min
Total time: 323 min
Yield: 12
Ingredients: 12 OREO Cookies, finely crushed (about 1 cup); 2 Tbsp. butter or margarine, melted; 3 oz. white baking chocolate, divided; 2 pkg. brick cream cheese, softened; ½ cup sugar; 1 tsp. vanilla; 2 eggs; ¼ cup red raspberry preserves

Raspberry preserves meets white chocolate for a duo made in cheesecake heaven. An OREO Cookie crust only makes these bars even more divine.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings

Ingredient list

12 OREO Cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 oz. white baking chocolate, divided
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
¼ cup red raspberry preserves

Directions

Heat oven to 350ºF.

Combine cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate as directed on package.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Recipe Tips

How to Double Recipe
This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 24 servings.
Variation
Prepare using Reduced Fat OREO Cookies, Neufchatel cheese and egg whites.