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Desserts

White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars recipe
photo by:kraft
Raspberry preserves meets white chocolate for a duo made in cheesecake heaven. An Oreo Cookie crust only makes these bars more divine.
time
prep:
20 min
total:
5 hr 23 min
servings
total:
9 servings
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What You Need

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
1/4
cup  red raspberry preserves

Make It

HEAT oven to 350ºF.

MIX cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate 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. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Healthy Living
Save 60 calories and 7g of fat, including 4g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.
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