White Chocolate Raspberry Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling

3 pkgs. (8oz.each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 Tbsp. all- purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 pkg. (10-12oz.) white baking chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs, beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 80-85 min. or until center is just set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.