White Chocolate Raspberry Cheesecake Bars are sweet and tangy. The combination of an Oreo crust, white chocolate and raspberry jam is perfection
Preheat oven to 350ºF. Mix cookie crumbs and margarine; press onto bottom of 9-inch square baking pan. Melt 2 oz. chocolate as directed on package.
Beat cream cheese, sugar and vanilla with mixer until 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 centre is almost set. Cool 5 min.; spread with jam. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate at least 4 hours. Cut into 24 bars.
This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch baking pan. Makes 24 servings, two bars (75 g) each.