Chocolate raspberry thumbprints

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2 cups	flour
1 tsp.	baking soda
1/4 tsp.	salt
4 squares	BAKER'S Unsweetened Chocolate
1/2 cup (1 stick)	butter
1 pkg. (8 oz.)	PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups	sugar, divided
1	egg
1 tsp.	vanilla
1/3 cup	red raspberry jam

MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.

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