White Chocolate Raspberry Swirl Cheesecake

• CRUST
• 2 1/2 cups finely ground Oreo cookie crumbs (about 25)
• 6 tablespoons butter, melted
• FILLING
• 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 3 ounces white chocolate, melted
• 3 tablespoons raspberry preserves

1. CRUST In a medium bowl, using a fork, combine the cookies and butter.
2. Pat the mixture evenly into a pie pan and bake for 10 minutes at 400u0b0F.
3. FILLING Cream the cream cheese with sugar.
4. Add the eggs one a time beating well after each.
5. beat in vanilla and white chocolate.
6. Pour into crust.
7. Drop preserves on top and swirl through with a knife.
8. Bake at 350u0b0 for 40 minutes; cool.
9. Refrigerate a minimum of 3 hours.

cookie crumbs, butter, filling, cream cheese, sugar, eggs, vanilla, white chocolate, raspberry preserves

Taken from www.food.com/recipe/white-chocolate-raspberry-swirl-cheesecake-42901 (may not work)