White Chocolate Raspberry Cheesecake Bars (Print Version)

# Ingredients:

→ For the Raspberry Sauce

01 - 18 oz jar raspberry preserves
02 - 3 tbsp water, divided
03 - 1 tbsp cornstarch

→ For the Chocolate Crust

04 - 38 chocolate sandwich cookies (like Oreos)
05 - ⅓ cup salted butter, melted

→ For the White Chocolate Cheesecake

06 - 2 cups white chocolate chips
07 - ¾ cup heavy cream
08 - 24 oz cream cheese (three 8-oz packages), at room temperature
09 - 1½ cups powdered sugar
10 - ⅔ cup plain Greek yogurt, at room temperature
11 - 3 large eggs, at room temperature

# Instructions:

01 - Put the raspberry preserves and 2 tablespoons of water in a medium saucepan over medium heat. Bring it to a gentle boil and cook for 3 to 5 minutes, stirring occasionally, until it's smooth and pourable.
02 - Mix the remaining tablespoon of water with the cornstarch to make a slurry. Stir this into the raspberry mixture and let it simmer for one more minute. Pour the sauce through a fine mesh strainer into a bowl and let it cool to room temperature, stirring every now and then. This takes about 15 to 20 minutes.
03 - While the sauce cools, turn your oven to 325 degrees. Line a 9 by 13 inch baking pan with parchment paper or spray it really well with baking spray.
04 - Toss the chocolate sandwich cookies into a food processor and pulse until they're finely crushed. Add the melted butter and pulse again until everything is combined. Press this mixture into the bottom of your prepared pan in an even layer. Bake for 10 minutes, then take it out and let it cool.
05 - Put the white chocolate chips in a heat-safe bowl and set it aside.
06 - Heat the heavy cream in the microwave or in a small saucepan until it's hot and steaming but not boiling. If you're microwaving it, heat for no more than 30 seconds at a time, stirring between intervals.
07 - Pour the hot cream over the white chocolate chips, making sure they're all covered. Let it sit for 5 minutes without touching it. Then whisk everything together until smooth and glossy. Let it cool to room temperature if it's still warm, stirring occasionally.
08 - In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer or stand mixer until smooth and creamy. Slowly mix in the white chocolate ganache, stirring constantly until everything is combined.
09 - Mix in the Greek yogurt until combined. Then add the eggs one at a time, mixing gently after each one. Don't overmix here. Use a spatula to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
10 - Pour half of the cheesecake mixture over the cooled crust. Drizzle about ⅔ cup of the raspberry sauce over it in an even layer.
11 - Carefully spread the rest of the cheesecake mixture on top, making sure to cover all the raspberry sauce underneath. Drizzle the remaining raspberry sauce over the top and use a knife or toothpick to swirl it around gently, creating a pretty marbled pattern.
12 - Bake for 45 to 48 minutes. The edges should be set but the center should still wobble a little. If you have a digital thermometer, it should read 150 degrees in the center. If the edges start browning too much, cover the pan loosely with aluminum foil.
13 - Let the bars cool completely to room temperature. Then wrap the whole pan tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight is even better.
14 - When you're ready to serve, lift the bars out of the pan using the parchment paper and cut them into squares. Clean your knife between cuts for neat edges.

# Notes:

01 - Make sure your cream cheese, eggs, and yogurt are all at room temperature or they won't mix smoothly.
02 - Straining the raspberry sauce removes the seeds for a smoother texture.
03 - Don't skip the chilling time. These need to set properly in the fridge or they'll be too soft to cut.
04 - The center should still jiggle slightly when you take them out of the oven. They'll firm up as they cool.
05 - These keep in the fridge for up to 5 days in an airtight container.
06 - For cleaner cuts, wipe your knife with a damp towel between each slice.

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