Shelly's Recipe

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Category: Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
3 pkg (8 oz) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tbsp flour
1 tsp vanilla extract
3 eggs, lightly beaten
1 pkg (10 to 12 oz) vanilla or white chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9 inch springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by tspfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.