Ingredients:
12 Oreto cookies, finely crushed, about 1 c.
2 Tbsp. butter or margarine, melted
3 squares Baker's white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves
Directions:
Heat oven to 350 degrees.
Mix cookie crumbs and butter; press onto the bottom of a 8 or 9 inch square pan (if doubling the recipe, use a 9x13 pan). Melt 2 chocolate squares as directed on package.
Beat cream cheese, sugar and vanilla in a large bowl with a mixer until well-blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25-28 minutes, or until center is almost set. Cool for 5 minutes; spread with preserves. Melt remaining chocolate square; drizzle over cheescake. Cool cheesecake completely. Refrigerate for 4 hours.
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