This fantastic recipe.. I made this a week ago and it was absolutely delicious...
- 12 OREO Cookies, finely crushed (about 1 cup)
- 2Tbsp. butter or margarine, melted
- 3oz. BAKER'S White Chocolate, divided
- 2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2cup sugar
- 1tsp. vanilla
- 2 eggs
- 1/4cup 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 in large bowl with mixer until well 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 square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
HOW TO DOUBLE RECIPE
Serving a crowd? No problem. Just prepare recipe as directed, doubling all ingredients and baking in a 13x9-inch Chinet Bakeware® pan. Since the pan heats so evenly, these fruity bars will bake to perfection each and every time. The tight-fitting lid also makes this the perfect pan for transporting the bars to your destination, and the nonstick finish makes it so easy to serve the bars right from the pan.
Save 60 calories and 7g of fat, including 4g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.
White Chocolate-Raspberry Cheesecake Bars
4/ 5Oleh Arbuzs Corps