White chocolate raspberry Cheesecake

By brider

Ingredients

• 1-1/2 cups granham crackers crumbs
• 1/4 sugar
• 1/3 cup butter, melted
• Filling
• 3 packages (8oz) cream cheese, softened
• 3/4 cups sugar
• 1/3 cup sour cream
• 3 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 3 eggs lightly beaten
• 1 package white baking chips
• 1/4 cup seedless raspberry jam

Preparation

Step 1

In a small bowl, combine the graham cracker crumbs, sugar, butter. Press onto the bootom of a greased 9 in 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 spead just until combined. Fold in the chips. Pour over the crust.
In a microwave melt raspberry jam stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy duty foil. Securely wrap foil around the pan. Please in a large baking pan. Add 1 in of hot water to larger pan.
Bake at 325 for 80-85 minutes or until the center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge or pan to loosen. Cool 1 hour longer. Cover and refrigerate over night. Remove sides of pan.