With a name like that, how do you not make this recipe?! These were fantastic. I thought they were even better the second day, if you can get them to last that long 🙂 I got this recipe from Baseball, Baking, and Books, who adapted it from Kraft.
White Chocolate Raspberry Cheesecake Bars
- 16 oreo cookies, crus hed
- 2-3 Tbsp. butter, melted
- 3 (1 oz) squares of Baker’s or Ghirardelli white chocolate, divided
- 2 pkg. (8 oz. each) cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 1/4-1/2 cup red raspberry preserves (seedless)
Heat oven to 350ºF. 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 with mixer until 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 min. or until center is almost set. Cool 5 min.; spread with preserves (may want to warm preserves in the microwave to help it spread easier). Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.