White Chocolate Cheesecake Bars
20
thin chocolate wafer cookies, crushed (1 1/4 cups)
6
tablespoons butter or margarine, melted
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1
teaspoon vanilla
2
eggs
1
package (6 oz) white chocolate baking bars, chopped (1 cup)
1
tablespoon Gold Medal® all-purpose flour
Fresh raspberries and mint leaves, if desired
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1
Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In small bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
2
Reduce oven temperature to 325°F. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. In small bowl, mix chopped white chocolate and flour; fold into cream cheese mixture. Spread batter over crust.
3
Bake 28 to 30 minutes or until edges are set but center still jiggles slightly. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours before serving. Cut into 4 rows by 4 rows. Garnish with raspberries and mint.
