White Chocolate-Raspberry Cheesecake Bars

I have been eyeing these for a long time (I love that this blog is reason enough for me to try all these new recipes!) They were in the Kraft Food magazine. They were so good! Definantly a must try recipe!

Recipe:
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.

Kraft Kitchens Tips Healthy Living: Save 60 calories and 7 grams of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.

I used the Neufchatel Cheese, but made the rest the original way. I also used the Smuckers sugar free (sweetened with splenda) raspberry preserves, which is sooooo good! It has such a strong natural raspberry taste!