Recipe: Philadelphia 3-Step White Chocolate Raspberry Swirl Cheesecake (2)

PHILADELPHIA 3-STEP WHITE CHOCOLATE
RASPBERRY SWIRL CHEESECAKE

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares Baker's Premium White Baking Chocolate, melted
1 (6 oz.) Oreo Pie Crust
3 Tbsp. raspberry preserves

Preheat oven to 350 degrees F.

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.

Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.

Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Servings: 8
Source: Kraft Foods

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WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

"Chocolately goodness of an Oreo cookie creamy cheese cake with a touch of raspberry."

FOR THE CRUST:
2 1/2 cups finely ground Oreo cookie crumbs (about 25)
6 tablespoons butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
3 ounces white chocolate, melted
3 tablespoons raspberry preserves

TO MAKE THE CRUST:
In a medium bowl, using a fork, combine the cookies and butter. Pat the mixture evenly into a pie pan.

Bake for 10 minutes at 400 degrees F. Remove crust from oven and set aside to cool.

Reduce oven temperature to 350 degrees F.

TO MAKE THE FILLING:
Cream the cream cheese with sugar. Add the eggs one a time beating well after each. beat in vanilla and white chocolate. Pour into crust. Drop preserves on top and swirl through with a knife.

Bake at 350 degrees F for 40 minutes; cool. Refrigerate a minimum of 3 hours.

Servings: 8
Source: Kraft Foods