White Chocolate Raspberry Cheesecake

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/2 cup melted butter
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 6 ounces white chocolate, melted and cooled
• 1/2 cup raspberry preserves
• Fresh raspberries for topping (optional)

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together the crushed graham crackers, 1/4 cup sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let cool.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Scrape down the sides of the bowl as needed. Beat in eggs, one at a time. Add in sour cream, heavy cream, and vanilla extract, and mix until well combined.
4. Stir in melted white chocolate until fully incorporated.
5. Pour half of the cheesecake mixture over the cooled crust. Spoon dollops of raspberry preserves over the cheesecake layer. Pour the remaining cheesecake mixture on top and use a knife to gently swirl the raspberry preserves into the cheesecake batter.
6. Bake for 45-50 minutes or until the edges are set, but the center is slightly jiggly.
7. Let the cheesecake cool to room temperature and then refrigerate for