2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
2 oz white baking chocolate, melted, slightly cooled
1 teaspoon vanilla
1 pint raspberries
1 oz unsweetened baking chocolate
1 tablespoon butter
1 tablespoon water
2/3 cup powdered sugar
Raspberry Fudge Cheesecake Bars
Heat oven to 300°F. In ungreased BAKER’S SECRET® 9″ X 13″ CAKE PAN, combine all crust ingredients; mix well. Press firmly in bottom of pan.
In large bowl, beat cream cheese with electric mixer until fluffy. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping side of bowl frequently. Pour filling over crust.
Bake 40 to 50 minutes or until set. Cool 30 minutes.
Arrange raspberries on top of filling. In 1-quart saucepan, heat unsweetened chocolate and 1 tablespoon butter over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar; beat until smooth and drizzling consistency. (If glaze is too thick, add more water, 1 teaspoon at a time. If glaze is too thin, add more powdered sugar, 2 tablespoons at a time.)
Drizzle glaze over raspberries. Refrigerate 1-1/2 hours or until cold. Remove from refrigerator 15 minutes before serving. Cut into 5 rows by 3 rows.