White Chocolate-Raspberry Cheesecake Bars

Prep Time:
20 min

Total Time:
4 hr 48 min

Makes:
9 servings

12 OREO Cookies, finely crushed

2 Tbsp. butter, melted

3 squares BAKER'S White Chocolate, divided

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

1/4 cup red raspberry preserves

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one 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 square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

NOTE:

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.