White Chocolate-Raspberry Cheesecake Bars

1. 1

   Heat oven to 350 degrees F.

2. 2

   Line 8- or 9-inch square pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides.

3. 3

   Mix cookie crumbs and butter; press onto bottom of pan.

4. 4

   Melt 2 oz.

5. 5

   chocolate as directed on package.

6. 6

   Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.

7. 7

   Add melted chocolate; mix well.

8. 8

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

9. 9

   Pour over crust.

10. 10

    Bake 25 to 28 min.

11. 11

    or until center is almost set.

12. 12

    Cool 5 min.

13. 13

    ; spread with preserves.

14. 14

    Melt remaining chocolate; drizzle over cheesecake.

15. 15

    Cool cheesecake completely.

16. 16

    Refrigerate 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.