Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ¼ cup, melted
• White chocolate chips - 1 cup
• Cream cheese - 24 oz, softened
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Raspberry preserves - ¼ cup
• Fresh raspberries - ½ cup

Instructions

1. 1.

   Preheat the oven to 325°F (165°C).

2. 2.

   Mix graham cracker crumbs and melted butter, press into the bottom of a springform pan.

3. 3.

   Melt white chocolate chips in a double boiler or microwave, stirring until smooth.

4. 4.

   In a large bowl, beat cream cheese and sugar until smooth, then add vanilla and melted white chocolate.

5. 5.

   Add eggs one at a time, beating well after each addition.

6. 6.

   Pour the cream cheese mixture over the crust in the springform pan.

7. 7.

   Warm raspberry preserves slightly and swirl into the cheesecake batter with a knife.

8. 8.

   Sprinkle fresh raspberries over the top.

9. 9.

   Bake for 55-60 minutes, or until the center is set.

10. 10.

    Cool on a wire rack, then refrigerate for at least 4 hours before serving.

Nutritional Facts