| | Directions | | 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. |
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| Ingredients | | - |  | CRUST |
| - | | 1 cup graham cracker crumbs |
| - | | 1/4 cup sugar |
| - | | 1/2 cup butter, melted |
| - | | Filling |
| - | | 3 packages cream cheese, softened |
| - | | 3/4 cup sugar |
| - | | 1/2 cup sour cream |
| - | | 3 tablespoons flour |
| - | | 1 teaspoon vanilla |
| - | | 3 Eggs |
| - | | 1 package white chocolate chips |
| - | | 1/2 cup raspberry jam |
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