White Chocolate & Raspberry Cheesecake

Ingredients:

1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
6 oz white chocolate, melted
½ cup raspberry preserves
Fresh raspberries for topping (optional)

Directions:

Preheat your oven to 325°F and lightly grease a 9-inch springform pan.
Mix the graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gently fold in the melted white chocolate until fully incorporated.
Pour half of the cheesecake batter over the crust in the springform pan.
Drop spoonfuls of raspberry preserves over the batter, then swirl gently with a knife. Pour the remaining batter on top and smooth it out.
Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Top with fresh raspberries if desired. Slice and enjoy!

Prep Time: 15 mins | Cooking Time: 50 mins | Total Time: 5 hrs (includes cooling and chilling)
Kcal: 320 | Servings: 8