2 cup graham cracker crumbs
3 tbsp sugar
½ cup butter, melted
5 (8) oz packages of cream cheese
1 cup sugar
2 large eggs
1 tbsp vanilla extract
12 oz white chocolate, melted and cooled slightly
¾ cup raspberry preserves (seedless if possible)
Fresh raspberries for garnish
Preheat oven to 350º
Grease a 9” springform pan.
Combine the first 3 ingredients in a medium bowl and press into the bottom of the prepared pan. Bake for 8 minutes. Cool slightly.
In a large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Gradually add 1 cup of sugar and add the eggs 1 at a time, beating after each addition.
Stir in the vanilla and the melted chocolate, making sure to fully blend.
Microwave the preserves in a small bowl on high for 30 seconds to 1 minute until melted.
Spoon ½ of the cream cheese filling into the crust and then evenly spread ½ of the preserves over the batter. Leave about a ¾” border around the edge of the cheesecake.
Spoon the remaining batter around the edges of the pan, spreading the batter toward the center.
Cover the remaining preserves and refrigerate for later.
Bake the cheesecake for 50 minutes or until it is just set and slightly browned.
Remove from the oven and cool completely. Cover and chill for at least 8 hrs.
Run a knife around the edge of the pan and release the sides.
Before serving:
Reheat the remaining preserves to melt and pour over the top of the cheesecake. Garnish with fresh raspberries and serve.
*If the preserves have seeds, press them through a fine wire mesh strainer using the back of a spoon.