PHILADELPHIA 3-STEP White Chocolate Raspberry Swirl Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 3 oz. BAKER'S White Chocolate, melted
• 2 eggs
• 1 OREO Pie Crust (6 oz.)
• 3 Tbsp. raspberry preserves

1. Preheat oven to 350F.
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Stir in white chocolate.
4. Add eggs, 1 at a time, beating just until blended after each addition.
5. Pour into crust.
6. Microwave preserves in small microwaveable bowl on HIGH 15 sec.
7. or until melted.
8. Dot top of cheesecake with small spoonfuls of the preserves.
9. Cut through batter with knife several times for marble effect.
10. Bake 35 to 40 min.
11. or until center is almost set.
12. Cool.
13. Refrigerate at least 3 hours or overnight.
14. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, sugar, vanilla, s white chocolate, eggs, oreo pie crust, raspberry preserves

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-white-chocolate-raspberry-swirl-cheesecake-62171.aspx (may not work)