12 Chocolate Sandwich Cookies (i.e. Oreos), finely crushed
2 Tbsp. butter, melted
3 squares White Chocolate, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
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.
Yield: 9 servings