Shelly's Recipe

WHITE CHOCOLATE RASPBERRY SWIRL CHESECAKE

Category: Cheesecake

2 8-oz package cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
3 squares (3 oz.) white baking chocolate, melted
1 ready-to-use chocolate crumb crust, 6 oz. or 9 inch
3 tbsp red raspberry preserves

Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in white chocolate.

Pour mixture into the crust. Microwave preserves in a small bowl on HIGH for 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.

Cut through the batter with a knife several times for the marble effect. Bake at 350 for 35 to 40 minutes or until center is almost set. Cool; refrigerate for 3 hours or overnight.