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Dynamite Cheesecake Bars

November 1, 2016

Get ready for an explosion of flavors when you bite into these white chocolate-raspberry bars!  Warning:  If you bake these to take to a party, don’t expect to have any left-over!  This recipe comes from Kraft Food and Family- Making Sweet Memories.   


1 pkg Oreo cookies, finely crushed

4 Tbsp. butter, melted

3 squares Baker’s White Chocolate, divided

2 pkg (8 oz each) Philadephia Cream Cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

1/4 c. raspberry preserves


Heat oven to 350 degrees F.  Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.  Melt 2 white 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 minutes or until center is almost set.  Cool 5 min.; spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake.  Cool Cheesecake.  Regrigerate4 hours.  Cut into small squares.


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