Raspberry Swirl Cheesecake Bars

raspberries

white chocolate

cream cheese

butter

sour cream

sugar

eggs

vanilla

oreo crumbs

Mix the chocolate crumbs together with the melted butter until completely moistened.

Press the crumbs into a prepared pan until packed into the corners, sides, and bottom. Bake, then cool slightly.

Press the crumbs into a prepared pan until packed into the corners, sides, and bottom. Bake, then cool slightly.

Add the sugar and drizzle in the eggs and vanilla and mix again.

Scrape down the sides then mix to incorporate any leftover cream cheese pieces.

Add the sour cream and mix, then the melted white chocolate and mix until no streaks remain.

Pour the batter over the slightly cooled crust and spread evenly.

Drizzle or pipe the raspberry puree in squiggles over top of the cheesecake batter.

Use a butter knife to swirl the raspberry puree into the cheesecake batter.

Scatter fresh raspberries over the top, then bake until set around the edges and slightly jiggly in the center. Cool completely in the fridge before slicing.