20 creme filled chocolate sandwich cookies, crushed (2 C.)
1/4 C. butter or margarine, melted
1 pkg. (6 oz.) white baking bars, chopped
2 C. whipping cream
1 tsp. vanilla
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
2 tsp. cornstarch
1 C. fresh raspberries
1. Heat oven to 375. Mix cookie crumbs and butter in medium bowl. Press in bottom and 1-inchpu sides of 9- or 10-inch springform pan. Bake 7-9 minutes or until soft set. Cool completely about 30 minutes.
2. Meanwhile, heat white baking bars and 1/2 C. of the whipping cream in heavy 1-qt sauce pan over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
3. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add white chocolate mixture. Beat on medium speed until creamy; set aside. Beat remaining 1-1/2 C. whipping cream in chilled large bowl on high speed until stiff peaks form. Fold half of the whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. refrigerate 3-4 hours or until set.
4. Pour package of raspberries into small strainer set over 1-qt saucepan. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes. Spoon fresh raspberries around edge of desert. Remove side of pan. Cut tart into wedges. Drizzle raspberry sauce over individual servings.
12 servings, Calories 410, Fat 31g (Sat. 10g)