12
chocolate sandwich cookies finely crushed (about 1 cup)
2 Tbsp.
butter or margarine, melted
3 oz.
Baker’s white chocolate, divided
2 pkg.
(8 oz. each) cream cheese, softened
½ cup
sugar
1 tsp.
vanilla
2 eggs
¼ cup
red raspberry preserves
Heat oven to 350F.
Mix cookie crumbs and butter; press onto bottom of 8- or
9-inch square pan.
 |
| Cookie crust!!! |
Melt 2 oz. chocolate as directed on package.
Beat cream cheese, sugar and vanilla in large bowl with mixer
until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on
low speed after each just until blended.
 |
| It's creamy and delicious. The white chocolate really makes it. |
Pour over crust.
Bake 25 to 28 minutes or until center is almost set. Cool 5
min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake.
Cool cheesecake completely. Refrigerate 4 hours.
 |
| I'm not the best at drizzling, but you get the idea. |
This recipe can be easily doubled. Prepare as directed,
doubling all ingredients and baking in 13 x 9-inch pan.
My Rating: 4/5 "I adore white chocolate. This is a great way to get your fix if you feel the same way. It's hard to spread the raspberry jam over the top, because it ends up getting kind of all mixed in there. But it's still delicious (raspberry and chocolate are a great combination) and well worth the effort. Enjoy!"
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