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Ingredients
- Crust:
- 12 OREO Cookies, finely crushed
- 2 tablespoons butter
- (optional: use peach kuchen bars crust recipe)
- Filling:
- 2 ounces white baking chocolate, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup red raspberry preserves, warmed & strained through seive to remove seeds
- (try adding some raspberry Kool-aid drink mix to raspberry preserves to add more flavor)
- Topping:
- 1 ounce of white baking chocolate, melted (for drizzle)
Preparation
Step 1
Heat oven to 350 degrees F.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan.
Melt 2 ounces chocolate as directed on package.
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.
Take 1/3 of filling batter and add warmed preserves and optional Kool-aid flavor.
Pour white chocolate filing over crust. Dollop raspberry mixture over the top and swirl with a knife.
Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.