White Chocolate Raspberry Cheesecake
- 13 Oreo cookies or 13 similar chocolate sandwich cookies, crushed finely
- 14 cup melted butter
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons flour
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 14 teaspoon salt
- 34 cup gourmet white chocolate, melted with 2 tablespoons half & half
- 34 cup raspberry preserves, seedless
- fresh raspberries, for topping
- Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
- Prepare 9 inch spring form pan with foil around the bottom (on the outside) and spray the inside with nonstick spray.
- For crust: In a bowl, combine the Oreo crumbs and butter.
- Pat the mixture on the bottom of prepared pan.
- Set aside.
- For filling: In the bowl of an electric mixer, combine the cream cheese and sugar and beat until creamy.
- Add the eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.
- Add the flour, almond extract, vanilla extract and salt; beat again and scrape down sides.
- With mixer on medium speed, add melted white chocolate.
- Beat on medium just until mixed and creamy.
- Pour half the batter into pan on top of crust.
- Carefully and evenly spoon half the raspberry preserves on top of the batter.
- Do not let any preserves touch the sides of the pan.
- Gently pour the remaining batter on top, being careful not to disturb preserves.
- Place small amounts of remaining preserves around the top of the cheesecake.
- Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
- Bake for 60 to 70 minutes.
- Remove from oven and let cool.
- Refrigerate for at least 2 hours.
- To serve decorate the top with fresh raspberries.
cookies, butter, cream cheese, white sugar, eggs, flour, almond, vanilla, salt, gourmet white chocolate, raspberry preserves, fresh raspberries
Taken from www.food.com/recipe/white-chocolate-raspberry-cheesecake-439719 (may not work)