Ingredients

Directions

1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9-inch springform pan.
2. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
3. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With the mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
4. Take a jar of raspberry preserves and put it into a small saucepan. Mix in 1/8 cup of water and 1 tsp lemon juice. Turn saucepan on low heat until warm and all ingredients are mixed well. If the raspberry sauce is too thick add ing remaining water. If too sweet add in the remaining amount of lemon juice.
5. Pour half of the batter over the crust. Spoon a thin layer of the raspberry sauce over batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons 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.