White Chocolate-Raspberry Cheesecake Bars

Ingredients

• 3 oz baker's chocolate white divided
• 2 Tbsp butter melted
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 1 cup oreo cookies crushed finely
• 0.3 cup raspberry preserves red
• 0.5 cup sugar 
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 350F.
2. Line 8- or 9-inch square pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides.
3. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
4. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
5. Add melted chocolate; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. 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.