| Yield | |
|---|---|
| Source | Food & Family, Holiday '08/Winter '09 |
| Prep time | 5 hours |
| Yield | |
|---|---|
| Source | Food & Family, Holiday '08/Winter '09 |
| Prep time | 5 hours |
| 12 | Oreo Cookies (finely crushed) | |
| 2 | Tablespoon | Butter |
| 3 | Baker's White Chocolate (squares) | |
| 16 | Ounce | Cream Cheese (softened) |
| 1⁄2 | Cup | Sugar |
| 1 | Teaspoon | Vanilla Extract |
| 2 | Eggs | |
| 1⁄4 | Cup | Raspberry Preserves |
1.Heat oven to 350 degrees. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 chocolate squares as directed on package.
2.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.
3.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. Refrigerate 4 hours. Cut into 18 bars.