White Chocolate-Raspberry Cheesecake Bars
12 servings
5h 23min Cook
Ingredient List
- 12 OREO Cookies, finely crushed (about 1 cup)
- 2 Tbsp. butter or margarine, melted
- 3 oz. white baking chocolate, divided
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sugar
- 1 tsp. vanilla
- 2 eggs
- ¼ cup red raspberry preserves
Nutritional Information
| Calories | 300 |
| Total fat | 20g |
| Saturated fat | 11g |
| Trans fat | 0.5g |
| Cholesterol | 75mg |
| Sodium | 210mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 0g |
| Total sugars | 22g |
| Added sugars | 20g |
| Protein | 4g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Heat oven to 350ºF.
- 2Combine cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate as directed on package.
- 3Beat 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.
- 4Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.