White Chocolate Raspberry Cheesecake

Filling:
3 packages (8 oz) cream cheese, softened
¾ cups sugar
1/3 cup sour cream

Crust:
3 Tbsp flour 1 ½ cup graham cracker crumbs
1 tsp vanilla ¼ cup sugar
3 eggs, lightly beaten 1/3 cup butter, melted
1 package vanilla or white chips
¼ cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar, & butter. Press onto the bottom of a greased 9” spring form pan; set aside.

In a large mixing bowl, beat cream cheese & sugar until smooth. Beat in the sour cream, flour, & 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 teaspoonfuls over batter; cut through batter with a knife to swirl.

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

Bake at 325° for 80-85 minutes or until center is just set. Cool on wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan.