White Chocolate Raspberry Cheesecake bars

This weekend we got some hard news, my Baba had passed away after 88 years of wonderful life.  She was an excellent cook and always had the yummiest treats for us when we visited.  I decided to make these bars as a pick me up and a tribute to her, she would have liked to add them to her repertoire.  Some notes for next time I make it, definitely make sure your oven rack is not set to the lowest, it took about 35 minutes to cook when it should have taken only 25 and use a smooth raspberry jam, not a jelly.  I damaged the top of the cheesecake a bit trying to smooth the jelly over the top.

Ingredients

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 2 eggs

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