20 chocolate wafer cookies, finely crushed
1 cup Fisher Chef's Naturals Pecan Pieces, chopped
3 tablespoons butter, melted
8 ounces white chocolate, finely chopped
1 pound cream cheese
1 teaspoon vanilla
2/3 cup granulated sugar
2 large eggs, beaten
1/2 cup raspberry preserves
1/4 cup granulated sugar

Preheat an oven to 350˚F. In a bowl, combine the ground cookies and 1/2 cup of the pecans, reserving the other half for the topping and melted butter. Using a spoon, mix well. Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan. Place the white chocolate in a bowl and melt gently and remove from heat. Using a whisk, beat in the cream cheese and vanilla until smooth. Add eggs one at a time and the granulated sugar, mixing well until very smooth. Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes. Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheese cake. Cool completely and refrigerate for at least 6 hours. In a saucepan, heat the 1/4 cup of sugar and add the remaining 1/2 cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut the cheese cake into bars and sprinkle with the candied pecans and serve.

Yield: 8 servings