WHITE-CHOCOLATE RASPBERRY CHEESECAKE BARS

By á-30256

Ingredients

• cup red raspberry preserves or gelee topping:
• 12 OREO Cookies, finely crushed (about 1 cup)
• 2 Tbsp. butter or margarine, melted
• 3 oz. BAKER'S White Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups sparkling white grape juice
• 2 envelopes gelatin
• 1 package (12 ounces) frozen raspberries, thawed
• 1/2 cup granulated sugar

Preparation

Step 1

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 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.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves or gelee.
To make Gelee topping:
Place 1 cup grape juice in small bowl. Stir in gelatin, and set aside for 1- to 15 minutes.
Puree raspberries and sugar in blender. Strain mixture into saucepan through fine-mesh strainer to remove seeds. Add remaining 1 cup grape juice, and bring to a simmer.
Stir in gelatin mixture, then remove from heat. Continue stirring until gelatin has dissolved completely. Transfer into large measuring cup with spout for easy pouring. Cool to room temperature.
Skim off any foam. Pour gelee topping onto cheesecake carefully and slowly. Pop any air bubbles with toothpick. Refrigerate 6 to 8 hours or until topping has set up.
To unmold, run a knife around the edge of the cheesecake bars.
To decorate:
Either melt remaining chocolate square; drizzle over cheesecake or decorate with white chocolate curls.