White Chocolate Raspberry Swirl Cheesecake
2 pkg. (8-oz) Cream Cheese, softened
1/2 cup sugar
1 tsp. pure vanilla extract
3-oz White Chocolate, melted
ready to use chocolate crumb crust(9-oz)
3 Tbsp. red raspberry preserves
Mix cream cheese, sugar, van extract with electric mixer on medium speed until well blended. Add eggs, mix until well blended. Stir in white chocolate. Pour into crust.
Microwave preserves until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
Bake at 350º for 40 minutes, or until center is almost set. Cool. Refrigerate overnight.