These are always a big hit, and look pretty, too! From Kraft Foods...
White Chocolate-Raspberry Cheesecake Bars
prep time: 20 min
total time: 4 hr 48 min
makes: 9 servings
12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/4 c. red raspberry preserves
Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-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, one 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 square; drizzle over cheesecake.
Cool cheesecake completely.
Refrigerate 4 hours.
This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.