“Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.” - by OREO®
Ingredients
Adjust Servings
Original recipe yields 9 servings
Directions
- 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. Pour over crust.
- Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.
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Reviews (2)
Rate This Recipe
"I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture...." See more"
ChrissieO
"I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and delicious. I r..." See moreecommend warming the preserves a bit before spreading them to make it easier to spread -- and definitely letting the cheesecake cool enough before doing that."
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