4 8 oz barsPhiladelphia Cream Cheeseroom temperature
¾ cupswhite sugar
2 teaspoonvanilla
4 eggs
6ozwhite chocolate
8strawberries, washed and chopped, stems removed
1 cupraspberries
2teaspooncornstarch
1packageOREO Cookies
⅓cupmargarine
Instructions
Mix cream cheese and sugar in a Kitchen Aid Mixer or with a hand mixer until mixed well
Add in vanilla
Mix in melted white chocolate (melt according to package directions)
Beat in eggs, one at a time, just until mixed. Very important not to over mix.
Set aside
In a food processor, crush cookies into crumbs
Pulse in melted butter
Spread on the bottom and up the sides of a 9 inch springform pan
Preheat oven to 325*
Pour cream cheese batter on top of OREO crust
Bake for 50 minutes or until cheesecake is almost completely set in the middle. It will still be a little wobbly in the center
Turn off oven and open door to let cheesecake cool in oven slowly for about 20 minutes
Remove from oven and place in refrigerator for at least four hours
Take strawberries and raspberries and place in blender or Magic Bullet
Blend. Pour into a small saucepan. Cook on medium heat until starts to bubble, stirring often. Mix cornstarch with water. Pour in fruit mixture and stir until mixture starts to thicken
Spread on cooled cheesecake and place back into oven for 30 minutes