1 1/2Cupgranulated sugarseparated from the other sugar
3/4Cupwhite chocolate chips
White Chocolate Cheesecake
Preheat oven to 350 degrees. Place golden oreos in a food processor and pulse to form crumbs. Drizzle in the butter to coat and pulse to combine. Press crust into the bottom of a 9x9 baking pan that is lined with foil or parchment paper. Bake for 5 minutes, set aside.
Place the remaining ingredients except for the white chocolate into a food processor. Pulse until smooth. Add in the chocolate and pulse to break up the cups and mix. Pour mix over the crust, bake for 35 minutes, filling will be slightly jiggly. Allow to cool on a wired rack for 1 hour. Cover and place in fridge to set for at least 3 hours or overnight.
First make the sugared cranberries. Place the 1/3 Cup sugar and water into a shallow pan over medium heat, whisk until the sugar melts and comes to a simmer. Take off the heat. Add in the cranberries to coat. With a slotted spoon, scoop out the cranberries onto a wired rack over a sheet tray. Make sure cranberries are not touching. Allow to dry for 1 hour.
Place the remaining sugar in a shallow pan. In small batches, roll the cranberries in the sugar. Place on a clean sheet tray and allow to dry an additional hour.
Cut cheesecake bars into 9 equal pieces. Melt the white chocolate and place in a baggie with the end snipped off and drizzle over the cheesecake slices. Top with the sugared cranberries. Enjoy! Store in the refrigerator in an air tight container.
White Chocolate Cranberry Cheesecake Bars Recipe found on https://thissillygirlskitchen.com/white-chocolate-cranberry-cheesecake-bars/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.