WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

2 packages Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3 squares (3 oz) Baker’s Premium White Baking chocolate, melted
1 ready-to –use chocolate flavor crumb crust (6 oz. or 9 inch)
3 Tablespoons red raspberry preserves

Preheat oven to 350 degrees F.

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add egg; mix until blended. Stir in white chocolate. Pour into crust.

Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool.

Refrigerate 3 hours of overnight.

Makes 8 servings.