White Chocolate Raspberry Cheesecake

This is one of the best cheesecake recipes I have ever tried.  If you love cheesecake, you HAVE to try this recipe!  Some tips to remember when making cheesecake:
1.  Don't over mix!  If you beat the eggs too much your cheesecake will crack so be careful how much you mix it after you add the eggs!
2.  Make sure your cream cheese and eggs are at room-temperature before you start.
3.  Spray the bottom and SIDES of your springform pan with cooking spray before you start.  If your cheesecake sticks to the side of the pan when it cools it will crack because it shrinks as it cools.  You can run a sharp knife along the edge when you take it out of the oven to help prevent this as well.
4.  Cook your cheesecake in a water bath.  Wrap your springform pan in a couple layers of foil before you put it in the oven.  Place it in a large roasting pan and fill the pan about 1-2 inches with near-boiling water.  This will create moist heat in the oven so your cheesecake is much less likely to crack.  When it's done take the cheesecake out of the water to cool.
5.  And last, don't overcook your cheesecake or it will be dry and crack.  When it's done it won't look done.  If you gently shake it the middle 1-2 inches will still be a little wobbly, but not soupy.  It will continue to cook after you take it out.  Good luck!


White Chocolate Raspberry Cheesecake:

Ingredients:

1 cup chocolate cookie crumbs or graham cracker crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1/2 cup seedless raspberry jam
2 tsp water
2 cups white chocolate chips
1/2 cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. 
2. Mix jam and water in a microwave-safe cup or bowl.  Microwave for 30 seconds and stir.  This will make it easier to swirl in the cheesecake batter.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth. 
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. 
5. Pour half of batter over crust. Spoon half of the raspberry  over batter. Pour remaining cheesecake batter into pan, and spoon remaining raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.