White Chocolate Raspberry Cheesecake
2 C Oreo Cookie crumbs
2 T melted butter
1 C sugar
1 1/2 lb Philadelphia Cream Cheese at room temperature
1 lb sour cream at room temperature
1 lb white chocolate, preferably Callebaut Belgian Chocolate
1 t vanilla extract
Raspberry jam of your choice
Pour melted butter over cookie crumbs and blend together thoroughly. Place in bottom of 10 spring form pan and press down to form crust. Set aside.
Cream together sugar and cream cheese until very smooth. Add sour cream until well blended. Fold in vanilla and blend.
Melt chocolate in a double boiler. Add chocolate to cream batter and mix until well combined. Pour batter into prepared spring form pan.
Gently warm jam into a sauce-like consistency. Decorate top of cheesecake with raspberry swirls, lines, and hearts. Be creative and enjoy.
Bake at 250° for 60 – 75 minutes. Cheesecake should rise and set around the edges. Cake should be firm to the touch on the outside edge but still jiggly in the middle.
Cool on rack on counter for 30 minutes.
Place in refrigerator and chill completely before serving.
Garnish servings with additional raspberry sauce.