I happened to come across this when I was looking for pizza recipes. I actually found it on the same blog as the Spinach Turkey Alfredo Pizza. I was needing to make a dessert for my Holiday Party at work and this looked simple and delicious!!! It was a HUGE hit, everyone at my party really loved! I think I am going to make another one today just so my husband can take it to work!!!
White Chocolate-Raspberry Cheesecake Bars
(per Culinary in the Desert)
12 Oreo cookies
2 tablespoons melted butter
3 ounces finely chopped white chocolate, divided
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/3 cup raspberry preserves
Preheat oven to 350 degrees.In a food processor, add Oreo's and process until finely ground. Add butter and pulse until combined. Scoop mixture into an 8" baking pan coated with nonstick spray - evenly press mixture to form a crust over the bottom. Place into the oven and back just until firm, about 4 to 6 minutes.
In a small microwave-safe bowl, add 2 ounces white chocolate and heat on medium power, stirring every 30 seconds, until smooth and melted. In a large mixing bowl, beat together cream cheese, sugar and vanilla until well combined. Mix in melted white chocolate. Add eggs, one at a time, mixing just until combined after each. Pour filling over the crust and spread smooth.
Place into the oven and bake until the center is almost set, about 24 to 28 minutes. Meanwhile, add preserves to a small microwave-safe bowl and heat briefly until warmed. Press preserves through a small sieve to remove seeds (this is optional - if you don't mind the seeds, skip this).
When cheesecake is done, remove and place pan on a wire rack for 5 minutes. Add preserves and spread evenly over the top. Melt remaining ounce of white chocolate - drizzle over the top and allow cheesecake to cool completely. Cover and place into the refrigerator to cool for at least 4 hours before serving.