white chocolate-raspberry cheesecake

How To Make white chocolate-raspberry cheesecake

• Step 1
  Preheat oven 350*.Combine first 3 ingredients;press crumb mixture, into bottom of a lightly greased 9 - inch springform pan.Bake 350* for 8 minutes; cool slightly.
• Step 2
  Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.ADD one egg,at time, beating after each addition.STIR in vanilla.ADD melted white chocolate,beating well.
• Step 3
  MICROWAVE raspberry preserves in a small microwave- safe bowl @ high for 30 seconds to 1 minute or until melted; stir well.
• Step 4
  SPOON half of cream cheese batter into prepare crust; spread a little more than half of melted preserves over batter, leaving 3/4- inch border. Spoon remaining cream cheese batter around edges of pan,Spread toward the center.Cover remaining raspberry preserves,and chill
• Step 5
  Bake at 350* for 50 or until cheesecake is just set and slightly browned.REMOVE from oven and cook completlely on wire rack.COVER and chill at least 8 hours.
• Step 6
  RUN THE KNIFE around edge of pan, and release sides.REHEAT the remaining preserves briefly in the microwave to melt.POUR preserves over the top of cheesecake leaving 1- inch border. REMOVE sides of pan .GARNISH WITH FRESH BERRIES AND fresh mint leaves. AND ENJOY IT WITH FAMILY OR FRIENDS
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