White Chocolate Raspberry Cheesecake

Ingredients

• Whipped cream - For garnish
• Fresh raspberries - 1 cup
• Raspberry preserves - 1/2 cup
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Sugar - 1/2 cup
• White chocolate - 8 oz, melted
• Cream cheese - 16 oz
• Butter - 1/4 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese until smooth. Add the melted white chocolate, sugar, and vanilla extract. Mix until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Pour half of the cream cheese mixture over the crust in the springform pan. Spoon dollops of raspberry preserves over the cream cheese mixture. Swirl the preserves into the cream cheese using a knife or toothpick.
6. Pour the remaining cream cheese mixture over the raspberry swirls.
7. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
8. Remove from the oven and let cool in the pan for 10 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan.
9. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
10. Before serving, garnish with fresh raspberries and whipped cream.
11. Slice and enjoy!