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1
Heat oven to 350F.
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2
Spray 8-inch square baking pan with cooking spray.
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3
Combine crumbs and sugar in small bowl to blend; stir in butter.
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4
Press into bottom of pan; bake 10 minutes or until set.
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5
Cool completely on wire rack.
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6
Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth.
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7
Let stand 20 to 30 minutes or until cool.
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8
Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy.
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9
Beat in baking chip mixture 1 minute or until soft and fluffy.
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10
Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form.
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11
With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended.
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12
Spoon over crust; smooth top.
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13
Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture.
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14
Swirl with tip of knife.
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15
Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set.
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16
Store in refrigerator.
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17
TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
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18
**For a truer red color, use raspberry preserves with seeds and strain the seeds.
