Raspberry Cheesecake Swirl

Crust:

1 1/2 cups Graham Cracker crumbs (~8 sheets)

1/4 cup Sugar

1/2 cup Butter, melted

Raspberry Swirl:

2 cups fresh or frozen Raspberries

1/4 cup Sugar

2 Tablespoons Lemon Juice

1 Tablespoon Cornstarch

Cheesecake:

3 packages Cream Cheese, softened

1 cup Sugar

1 teaspoon Vanilla

3 Eggs

1 cup White Chocolate Chips, melted

1/2 cup Sour Cream

Prepare Crust:

Preheat oven to 325.

In a food processor combine crust ingredients.  Mix until well combined.

Press graham cracker mixture into bottom of a 9 inch springform pan.

Bake for 10 minutes, then set aside to cool.

Make Raspberry Swirl:

In a small saucepan, combine raspberries, sugar, and lemon juice.  Cook over medium heat for 5-10 minutes, smashing with a potato masher while stirring.  Strain.

Whisk cornstarch with 1/4 cup of raspberry mixture.  Pour cornstarch mixture into raspberry sauce while whisking, over medium heat till thickened.

Remove from heat and let cool completely.  

Prepare the Cheesecake Filling:

In a stand mixer, beat cream cheese and sugar until smooth.

Add Vanilla and eggs, one at a time, beating after each addition.

Mix in the melted chocolate and sour cream until smooth.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the cooled crust.

Dollop half of the raspberry sauce over the filing and use a knife to swirl it gently.

Repeat with remaining cheesecake filling and raspberry sauce, creating a swirl pattern on top.

Bake for 55-65 minutes, or until the center is almost set.  The center should still jiggle slightly.  Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.