12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares 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
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.
Side notes: I made this for the first time with Jill's homemade raspberry jam last October & it was way better than it was when I made it last night - but I've never heard anyone say a bad word about this!
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i need to try this one out. i can't wait to make lots more jam this summer!
ReplyDeleteI love anything involving cream cheese! :) Great idea for a blog! Mindy, you know that chicken you made with the peppers and raspberry vinaigrette? I've made it a few times, but Ryan says it's not quite right :) What do you do?
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