White Chocolate-Raspberry Cheesecake Bars

  • 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

  • Preheat oven to 350ºF. Mix cookie crumbs and margarine; press onto bottom of 9-inch square baking pan. Melt 2 oz. chocolate as directed on package.
  • Beat cream cheese, sugar and vanilla 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 jam. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate at least 4 hours. Cut into 24 bars.