White chocolate raspberry cheesecake

Ingredients

• 2 pkg Philadelphia Cream Cheese
• 1/2 cup Sugar
• 1/2 tsp Vanilla
• 2 Eggs
• 3 squares Baker's White Chocolate
• 1 Chocolate Pie Crust
• 3 Tbsp Raspberry seedless preserves

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Preparation

• Preheat oven to 350°F.
• Melt chocolate in microwavable bowl, in microwave for 20 secs.
• Stir and microwave an additional 15 secs until melted, stirring in between.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate.
• Pour into crust. Microwave preserves in small bowl on HIGH 15 sec. or until melted.
• Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
• Bake 35 to 40 min or until center is almost set. Cool. Refrigerate 3 hours or overnight.
• Enjoy and store leftovers in refrigerator.