White Chocolate Raspberry Truffle Cheesecake

• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons margarine, melted
• 3/4 cup white chocolate chips, softened
• 1/3 cup raspberry preserves
• 4 (8 ounce) packages low-fat cream cheese, softened
• 1 cup fructose or 1 cup white sugar
• 1 cup nonfat plain yogurt
• 3/4 cup egg substitute or 3/4 cup egg white
• 3 baskets fresh raspberries

1. Mix cracker crumbs and margarine.
2. Line bottom of 994 springform pan.
3. Freeze while preparing filling.
4. Mix 3 packages cream cheese with fructose until well blended.
5. Add egg substitue and yogurt and beat for 2 minutes.
6. Pour into crust pan and set aside.
7. Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
8. Drop tablespoons of mix onto plain cheese batter.
9. DO NOT SWIRL.
10. Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
11. Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

graham cracker crumbs, margarine, white chocolate chips, raspberry preserves, cream cheese, white sugar, nonfat plain yogurt, egg substitute, fresh raspberries

Taken from www.food.com/recipe/white-chocolate-raspberry-truffle-cheesecake-38505 (may not work)