16ouncescream cheese, softened at room temperature
1/3cupgranulated sugar
2eggs
2tspvanilla extract
1/4cup sour cream
1/3cupseedless, raspberry jam
Garnish
4ounceswhite chocolate bar
fresh raspberries
Instructions
Chocolate cookie crust
Preheat oven to 350 degrees Fahrenheit and place the oven rack in the middle position. Pulse Oreos or similar chocolate sandwich cookies into a fine crumb using a food processor or a plastic bag and a rolling pin. Add the melted butter and combine. The mixture should clump together when pinched. Line an 8x8 or a 9x9 inch baking pan with parchment paper and grease the edges. Dump the mixture into the pan and use the bottom of a drinking glass or measuring cup to press down tightly into an even layer. Bake in the preheated oven for 10 minutes. Set aside to cool while you make the cheesecake filling. Turn the oven temperature down to 325 degrees.
White chocolate raspberry cheesecake bars
Chop four ounces of white chocolate and place into a heat proof container. Melt the chopped chocolate in the microwave in 30 second increments, stirring in between until smooth and melted. Set aside to cool slightly.
Into the bowl of a stand mixer using the paddle attachment, or using a hand mixer, add the room temperature, softened cream cheese and granulated sugar. Mix on medium speed for about two minutes until smooth and creamy. Add eggs, one at a time, and mix until combined. Make sure you are scraping the bowl and the mixing paddle down often to ensure you aren’t left with any cream cheese lumps. Add the vanilla extract and sour cream and mix to combine, about 30 seconds.
Turn the mixer on to the lowest speed and slowly pour in the white chocolate. Mix until smooth and combined. If the texture looks a bit lumpy that's okay, it will even out while baking. Pour into the pre-baked crust.
Add seedless, raspberry jam to a heat proof bowl and microwave for about 10 to 15 seconds. Drop spoonful's of raspberry jam onto the cheesecake batter and use a toothpick or butter knife to swirl throughout the batter.
Place into the oven and bake for 28-30 minutes. I used a 9x9 pan so it may take longer if you are using an 8x8 pan. The center should appear set but still jiggle slightly when the pan is shook. Turn the oven off and leave the door cracked for 30 minutes with the cheesecake still inside. Allowing it to cool very slowly helps prevent excess cracking.
After 30 minutes remove and wrap with plastic wrap or foil. Place in the refrigerator to cool completely before eating, at least four hours. When fully chilled, remove from the refrigerator. Melt remaining four ounces of white chocolate and drizzle over the top of the cheesecake bars before slicing. Top with fresh raspberries, slice, and enjoy
Notes
Store in an airtight container in the refrigerator for up to three days.