Preheat the oven to 350°F.

Line an 8x8 baking square baking dish with aluminum foil or parchment paper, leaving an overhang on all sides. You can also use non stick cooking spray if you want to.

Add the Oreo Cookies to a Food Processor or place them in a ziplock bag to crush to fine crumbs. If using a ziplock bag I find it best to use a rolling pin to crush the cookies.

Melt the butter in the microwave in a small bow. Then add the melted butter to the crushed Oreo cookies in the food processor and give it a good mix.

Using a rubber spatula pour the cookie and butter mixture into the pan and press firmly to line the bottom of the pan fully.

In a medium mixing bowl add the cream cheese, sugar and vanilla and use an electric mixer to blend until smooth. You can also use a stand mixer and the paddle attachment on medium speed. Once blended until smooth set aside.

Measure out 1/8th of a cup of chocolate chips and set it aside, add the remaining white chocolate to a small bowl and melt in the microwave or using a double boiler. If you are melting in the microwave, heat in 30 second intervals to be sure not to burn the chocolate.

Add the melted white chocolate to the cream cheese mixture and blend well.

Add eggs one at a time into the cheesecake mixture, making sure to blend well.

Pour the cheesecake layer into the pan on top of the Oreo Cookie crust layer.

Bake for 30-45 minutes or until the center of your cheesecake is almost set.

Let cool for 15 minutes.

Once the cheesecake bars are cooled, Spread your preserves/jam over the top of the cooled cheesecake.

Melt the remaining 1/8th cup of white chocolate and drizzle on top of the cheesecake bars and store in the fridge for 4 hours.

Once the white chocolate cheesecake bars have set in the fridge use a sharp knife to cut into individual cheesecake bars.