White Chocolate-Raspberry Cheesecake Bars

Super yummy and so easy!! I did use strawberry jam instead as that is what I had on hand- and it was delicious!!!

This was excellent, I wouldn't change a thing! :)

Made this two times instead of the white chocolate I used white chocolate chips. I used half a bag. melted 3/4 cup for filling and 1/4 cup to drizzle on top. Did warm up the preserves to spread easier. Made it with strawberry instead of raspberry. If you make a 9x13 pan it needs to bake for about 1 hour.Everbody loves this again and again.It doesn't last long before it's gone

I served this recipe for luncheon and the gals all loved it. Trying to spread the raspberry preserves on the warm cheesecake tore holes in the cheesecake. When I saw this happening, I melted the remaining preserves in the microwave and poured it over the cheesecake. This method worked beautifully. Also, the white chocolate drizzle breaks up when cutting the cheesecake. Next time I will "drizzle" just before cutting the cake. I also like idea, posted in an earlier review, of doubling the reciped and baking in a 9 x 13 pan. I imagine you would have to bake it a bit longer. I will definately make this again.

I made this for a group of people, they just loved it. Cheesecake is my favorite dessert, so I loved it too.Delicious!!

I absolutely LOVED this recipe. I made it exactly the way it stated. The chocolate crust with the cheesecake compliments the raspberry taste so well! They cut out into squares easier than I thought. I am going to make it again and try it with blackberry preserves.This was fabulous! I loved better than cake and cookies.

The basic recipe itself was very good. No changes there. But perhaps it was that I used the wrong white chocolate to drizzle over the finished product, but it crumbled when I tried to cut it. Aesthetically, it looked horrible. So the next time around, I grated white chocolate and sprinkled over the raspberry jam. Looked like snow!

This is one of my favorite recipes for entertaining. Always a hit!

An excellent, extremely easy recipe. A couple of alterations I made to the receipe to ensure success were: 1) let cheesecake cool completely- NOT 5 MINUTES - before spreading the preserves 2) dump preserves into a bowl in and stir a bunch of times to make the preserves spread easier

I have made the recipe many times since Dec.and have had rave reviews each time. I like it better with graham cracker crust because the oreos tend to overpower the white chocolate flavor. I had better results using Kraft directions for baking in cheesecake 101. Easy and Impressive!