White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars
5 from 1 ratings
What you can do with a block of cream cheese is remarkable, and it doesn’t always involve bagels. You can use this common refrigerator resident for a multitude of recipes, from tasty taco dip to frosting. But these White Chocolate-Raspberry Cheesecake Bars stand out. These tasty morsels are so good, your friends will be surprised it isn’t your mother’s long-lost recipe.
  • 1 cup finely crushed oreo cookies
  • 2 tablespoon butter or margarine, melted
  • 3 ounce white chocolate, divided
  • two 8-ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup red raspberry preserves
  1. Heat the oven to 350 degrees.
  2. Mix the cookie crumbs and butter and press onto the bottom of an 8-or 9-inch square pan. Melt 2 ounce of the chocolate as directed on package.
  3. Beat the cream cheese, sugar, and vanilla in large bowl with mixer until well blended. Add the melted chocolate and mix well. Add the eggs, 1 at a time, mixing on low speed after each just until blended. Pour over the crust.
  4. Bake for 25 to 28 minutes or until center is almost set. Cool for 5 minutes and then spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.