Anniversary White Chocolate Raspberry Cheesecake Recipe

How to make it

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• Preheat the oven to 325°F.
• Butter the bottom and sides of a 9-inch springform pan.
• Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
• Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
• Bake the crust for 6 minutes. Let cool completely.
• Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended. Stir in white chocolate.
• Spread 3 tbsp of the preserves on the baked and cooled crust.
• Pour cheesecake mixture into crust.
• Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for a marble effect, or leave as is.
• Bang the cake on the countertop to settle batter.
• Bake 45 minutes at 325F or until center is almost set.
• Turn oven off, leave cheesecake to cool 30 minutes, then remove and cool completely on a rack.
• Refrigerate overnight.