White Chocolate Raspberry Cheese Cake
  • Cooking Time: 5 hrs 23 minutes
  • Servings: 9
  • Preparation Time: 23
  • 12 OREO Cookies, finely crushed (about 1 cup)
  • 2Tbsp. butter or margarine, melted
  • 3oz. BAKER'S White Chocolate, divided
  • 2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2cup sugar
  • 1tsp. vanilla
  • 2 eggs
  • 1/4cup red raspberry preserves
  1. Heat oven to 350ºF.
  2. MIX cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate 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; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
It looked good. I found it as I was looking up the recipe for my favorite Cheese cake.