Raspberry White Chocolate Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the cheesecake filling
   In a large mixing bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Slowly pour in melted white chocolate and heavy cream, beating until just incorporated. Be careful not to overmix.
3. Prepare the raspberry swirl
   In a blender or food processor, puree 1 1/2 cups of fresh raspberries with raspberry preserves and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spoon to extract all the juice.
4. Assemble and bake the cheesecake
   Pour half of the cheesecake filling over the prepared crust. Drizzle half of the raspberry puree over the filling. Pour the remaining cheesecake filling on top. Drizzle the remaining raspberry puree over the top. Use a knife or skewer to gently swirl the raspberry puree through the filling, creating a marbled effect.
5. Bake the cheesecake
   Place the springform pan on a baking sheet and bake at 325°F for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
6. Chill and garnish
   Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, garnish with the remaining fresh raspberries and white chocolate shavings if desired.