White Chocolate Raspberry Cheesecake

Crust
1 1/2 cups nilla wafer crumbs
5 T butter, melted

Filling
1/2 cup seedless raspberry preserves
1/4 cup water
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks

Topping
1/2 cup seedless raspberry preserves
fresh raspberries

1. Preheat oven to 475 degrees. Place a large pan filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth, then put the bowl in the refrigerator until later.

3. Measure 1 1/2 cups cookie crumbs into a medium bowl. Mix in melted butter. Press the crumb mixture into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Add eggs one at a time. Blend the mixture just enough to integrate the eggs.

5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

6. Carefully place the cheesecake into the water bath in the oven. Bake for 10 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. After cooled, place cheesecake in the refrigerator at least overnight.

7. After cheesecake has cooled in the refrigerator, microwave another 1/2 cup raspberry preserves and spread evenly over the top of the cheesecake. Arrange fresh raspberries on top of the preserves.

Makes 12 servings.