Over the holidays I found an amazing recipe for white chocolate raspberry cheesecake bars. I've made it a couple of times now, and always got a rave reviews. In addition to being amazingly tasty, it's very pretty and would make a lovely Valentine treat. Below is the recipe, which I copied from the Kraft website (I got the recipe from the Kraft 'Food & Family' magazine, which is free, by the way). I'll let you in on a little secret though...instead of actually baking the cheesecake myself, I found that you can actually buy Philadelphia Cheesecake filling in a tub! I just get that, melt the white chocolate and mix it all together right in the container, then fill the crust. Sinfully delicious, and incredibly easy...what could be better!?!
White Chocolate-Raspberry Cheesecake Bars
4 hr 48 min
What you need:
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
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.