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Ingredients
- 12 OREO Cookies, finely crushed (1 cup)
- 2 tbsp butter, melted
- 3 squares BAKER'S White Chocolate, divided
- 2 pkg (8oz each) Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1/4 cup red raspberry preserves
Details
Servings 9
Adapted from KraftFoods.com
Preparation
Step 1
1. HEAT oven to 350ºF. MIX cookie crumbs and butter; press onto bottom of 8 or 9" square pan. Melt 2 chocolate squares as directed on package.
2. BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. BAKE 25-28 mins or until center is almost set. Cool 5 mins; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
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