12 OREO Cookies, finely crushed
2 tablespoons butter
3 ounces white baking chocolate, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla
1/4 cup red raspberry preserves
Preparation 20 m
Cook 25 m
Ready In 4 h 28 m
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.