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White Chocolate Raspberry Cheesecake

Eileen Goltz | Dairy

Ingredients

Oreo Cookie Crust:

13 Oreo cookies or similar chocolate sandwich cookie, crushed fine

1/4 cup melted butter



Cheesecake Filling:

1 1/2 pounds cream cheese, room temperature (3 - 8 ounce pkgs)

1 cup white sugar

3 large eggs

2 tablespoon flour

1 teaspoon almond extract

2 teaspoon vanilla

1/4 teaspoon salt

3/4 cup white gourmet chocolate, melted with 2 Tbsp half & half

3/4 cup raspberry preserves, seedless



fresh raspberries for topping



Instructions

Preheat oven to 325. Place pan of hot water in bottom of oven. Prepare 9 inch spring form pan with foil around the bottom (on the outside) and spray the inside with non stick spray. In a bowl combine the Oreo cookie crumbs and butter. Pat the mixture on the bottom of prepared pan. Set aside. In the bowl of an electric mixer combine the cream cheese and sugar and beat until creamy. Add the eggs and beat until fluffy, scraping sides of bowl a few times and mixing after. Add the flour, almond extract, vanilla and salt, beat again and scrape down sides. With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy. Pour half the batter into pan on top of crust. Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan. Gently pour the remaining batter on top, being careful not to disturb preserves. Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.

Bake for 60-70 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours. To serve decorate the top with fresh raspberries. Serves 12 to 14