Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup white chocolate chips, melted and slightly cooled
1 cup fresh raspberries
2 tablespoons raspberry jam
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture into the bottom of the prepared pan.
In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and melted white chocolate.
Pour half of the cream cheese mixture into the prepared crust. In a small bowl, mix raspberry jam and fresh raspberries. Drop spoonfuls of the raspberry mixture over the cream cheese layer.
Pour the remaining cream cheese mixture over the raspberry layer. Drop spoonfuls of the remaining raspberry mixture on top. Swirl with a knife to create a marbled effect.
Bake in preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from oven and refrigerate for at least 4 hours, or overnight.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling time)
