White Chocolate Raspberry Cheesecake Bars

 9 x 17 pan

Whole Foods Oreos. Processed 22 and it far exceeded  the 250 g called for in the recipe. They were drier, the crust was stiff and crumbly. Had to eyeball adding more melted butter without making it too greasy but so that they held together. I got there, but it still didn't fit the description  of  what the crust is supposed  to  look like. 

Next time, weigh the empty mixing bowl and the empty raspberry sauce bowl to help figure out how much is half.

Didnt have time to bake them in the evening so put them together then placed rgem in the refrigerator  overnight. 

They baked for 40 minutes and were still kind of jiggly, but I saw brown spots on top, got nervous and took them out. Could have baked an additional 4-5 minutes bc the very middle had a bit of a soggy crust and was not cooked through were a big dollop of raspberry sauce had concentrated.  But after refrigerating the bars, they were cracked along the lines I'd drawn with the toothpick.

Maybe next time put the raspberry sauce in a measuring cup to be able to drizzle it, instead of pouring it from the bowl because this resulted in blobs. Also, I think they'd cook better if they didn't spend the night in the fridge.

This worked out ok bc I was cutting them into bite size pieces. But if I'd wanted bigger squaters, they would have lookd bad.

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