Prep
15-30 mins
Cook
5 HRS 3 MIN
Calories
400
Ingredients
12
vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
2 tbsp
butter or margarine, melted
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.