A tasty twist on a traditional cheesecake…Oreo crust & raspberry jam make these bars a sweet treat!
12 Oreo cookies, finely crushed
2 T butter, melted
3 squares baker’s white chocolate, divided
2 pkg cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
1/4 cup raspberry jam
WHAT TO DO:
Preheat oven to 350 degrees.
Mix the Oreo crumbs & melted butter in a small bowl & press into the bottom of an 8-inch square baking dish.
Melt 2 white chocolate squares according to package directions.
Beat the cream cheese, sugar, & vanilla extract with a mixer until creamed & well blended. Add melted chocolate & mix well. Add eggs one at a time, mixing on low speed just until eggs are blended in.
Pour the mixture over the Oreo crust.
Bake about 25 minutes, or until center is set. Remove from oven & cool for 5 minutes. Warm raspberry jam in microwave for about 15 seconds & spread jam over top of cheesecake. Melt remaining white chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.. Enjoy!
Quick tips from Kraft foods
Save 60 calories and 7 grams of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.
How to Double Recipe:
This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13×9-inch pan. Makes 18 servings.