White Chocolate Raspberry Cheesecake Bars

I made this cheesecake for Dan’s birthday and then again about a week later for a get-together with some friends. Even though I don’t like chocolate {yes, the truth finally emerges!}, I still really liked this cheesecake {I just didn’t eat the crust!}. I discovered after having this cheesecake that I really enjoy baked cheesecake, and probably even like it better than non-baked cheesecake. It’s not too difficult to make and it tastes and looks super yummy!

White Chocolate Raspberry Cheesecake Bars

Prep: 20 min – Total 4 hrs., 48 minutes
Makes 9 servings, 2 bars each

Ingredients:
12 Oreo Cookies, finely crushed
2 Tbsp butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
¼ cup red raspberry preserves

Directions:
Heat oven to 350 degrees. Mix cookie crumbs and butter {I just mixed mine right in the pan that you'll put it in - saved on dishes!};

press onto bottom of 8-inch square pan.

Melt 2 chocolate squares as directed on package.
Beat cream cheese, sugar and vanilla 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 25-28 minutes or until center is almost set.

Cool 5 minutes {this may be rather unethical, but I think it works better to be sure it's cooled and to make the preserves spread better if you put in the refrigerator for about 5-10 minutes - I didn't do that with the one in the picture and you can see it wasn't staying together very well - the refrigerated one worked without a cinch}; spread with preserves.

Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
Kraft Food and Family, Holiday 08/Winter 09 edition, pg. 35