Black Raspberry Swirl White Chocolate Cheesecake

• Black Raspberry Swirl White Chocolate Cheesecake~ Perfect for Mother's Day~
• 1-1/2 cups Lemon Snap Cookie Crumbs or Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/3 cup Butter, melted
• 3 packages (8 oz each) Cream Cheese, softened
• 3/4 cup Sugar
• 1/3 cup Sour Cream
• 3 tablespoons Flour
• 1 teaspoon Lemon Extract
• 1 teaspoon
• grated Lemon Zest
• 3 Eggs, lightly beaten
• 1 package (10-12 oz) White Chocolate Chips
• 1/4 cup
• seedless Black Raspberry Jam or Jam of your Choice

Note: 1/4 cup Lemon Curd can be used in place of the Jam.

Cooking Directions

Place pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In small bowl, combine the cookie crumbs or graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and lemon extract. Add eggs; beat on low speed just until combined. Fold in lemon zest and chips. Pour over crust.

In microwave, melt black raspberry jam or jam of choice, stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan in a large baking pan; add 1 inch of hot water to larger pan

Bake at 325 for 80-85 minutes or until center is just set. Remove from oven and remove tin foil from around pan. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan. Serve with your favorite whipped topping~