2 cup chocolate cookie crumbs
1 T white sugar
1/4 cup butter, melted
6 T plus 1/4 cup seedless raspberry jam divided
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1.In a medium bowl, mix together cookie crumbs, 1tablespoon sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.
2. In a microwave safe bowl add 6 T jam and heat for 30-40 sec or until mostly melted down to stir.
3.Preheat oven to 325 degrees F In a double broiler melt white chocolate chips with half-and-half, stirring occasionally until smooth and lump free
4.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
5.Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
6.Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
7.Bake for 55 to 60 minutes in a water bath and bottom of pan wrapped in foil, or until filling is set. open oven and turn off the heat but leave the cheesecake in there for another 30-45 min.
8.Cool on counter for 15-20 min then cover with foil and Refrigerate for 8 hours before removing from pan.
9.Once cooled melt the remaining 1/4 cup raspberry jam and spread on top of cheesecake. Sprinkle with a few white chocolate chips. Put back in fridge for jam to cool off again about 20-30 min.