Prepare cookies according to directions listed and allow to cool completely. Frost with White Chocolate Raspberry Cheesecake Frosting (note: for cleaner cutting, if desired, cover pan with plastic wrap and freeze bars for 15 minutes to help frosting set). Cut into squares and store cookies in an airtight container.
White Chocolate Raspberry Cheesecake Frosting
In a large mixing bowl, using an electric mixer, whip together cream cheese and butter until smooth and fluffy. In a microwave safe bowl, combine white chocolate chips and cream, melt mixture in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend together with electric mixer until well combined. Add in powdered sugar and mix until well blended. Fold in raspberry puree.
*This is about 3/4 cup fresh or frozen raspberries processed in a food processor. Note, if you are using frozen raspberries measure them before thawing, then thaw and process in the food processor.