2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/4 cup 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 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 square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Healthy Living - 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 13x9-inch pan. Makes 18 servings.
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