All Recipes

White Chocolate-Raspberry Cheesecake Bars

Prep

15-30 mins

Total

5 HRS 23 MIN

Servings

9 servings

Ingredients

12 

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)

2 tbsp

butter or margarine, melted

3 oz

BAKER'S White Chocolate, divided

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup

sugar

1 tsp

vanilla

2 

eggs

1/4 cup

red raspberry preserves

Instructions

Step 1

Heat oven to 350ºF.

Step 2

Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.

Step 3

Beat cream cheese, sugar and vanilla in large bowl 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.

Step 4

Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

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