WHITE CHOCOLATE RASPBERRY CHEESECAKE 6 Recipe

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press into the bottom of a greased springform pan. Bake for 5 minutes at 350°. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add the eggs one at a time; beat on low until just smooth. Fold in the chips. Pour over the crust. Melt the raspberry jam; stir until smooth. Drop by teaspoonfuls over the batter; cut through batter with a knife to swirl. Bake at 325° for 60-80 minutes or until center is just set. Cool on a wire rack until room temp. Refrigerate over night.