2 pkg (8 oz each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp vanilla
1/4 cup red raspberry preserves
Heat oven to 350F.
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, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Recipe can be easily doubled.
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