White Chocolate Raspberry Cheesecake Recipe1 and 1/2 cups crushed chocolate sandwich cookies 1/4 cup melted butter Preheat oven to 325 degrees and place a pan of hot water in bottom of the oven. Spray a 9 inch spring form pan with non stick cooking spray. Combine the crushed cookies and butter and press into the bottom of the sprayed spring form pan. Set aside. 
Filling:3 (8 ounce) packages of cream cheese, softened 1 cup granulated sugar 3 large eggs at room temperature 2 tablespoons flour 1 teaspoon almond extract 2 teaspoons vanilla 1/4 teaspoon salt 3/4 cup gourmet white chocolate, melted with 2 tablespoons half-&-half 3/4 cup seedless raspberry preserves With an electric mixer, beat cream cheese until smooth, then add the sugar until well blended. Add the eggs one at a time and blend well after each addition. Add the flour, almond extract, vanilla and salt, until well blended. Add the melted white chocolate and beat on medium just until mixed and creamy. Pour half the batter into pan on top of crust. Apoon half the raspberry preserves on top of the batter evenly and without letting the preserves touch the edges of the pan. Pour the remaining batter on top, being careful not to disturb preserves. Place small amounts of remaining preserves around the top of the cheesecake. With a sharp knife, carefully cut through the preserves and into the cheesecake to produce a swirled design. Bake at 325 degrees for 60-70 minutes or until almost set. Remove from the oven and loosen cake from the edges of the pan with a sharp knife but don't remove the rim. Cool to room temperature then refrigerate for 4 hours before serving. Serves 14.
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