Raspberry White Chocolate Cheesecake

Gather the ingredients - * Graham cracker crumbs * Butter * Sugar * Raspberries * Lemon juice * White chocolate chips * Heavy cream * Sour cream * Eggs * Vanilla extract

In a medium bowl, stir together the graham cracker crumbs, sugar, and  butter.  Press into the bottom of a 9" springform pan and place into the  fridge while you prepare the filling.

Place the raspberries, sugar, lemon juice, and cornstarch into a medium  pan on medium heat.  Cook, stirring occasionally to mash the berries,  until thickened - about 10 minutes.

Use a sieve to strain out the seeds and allow to cool to room temperature.

Prepare the filling by melting together the white chocolate and heavy  cream (use the microwave in 30 second intervals or use a small saucepan  over medium-low heat).  Set aside once melted.

In a stand mixer fitted with the paddle attachment, beat together the cream, sour cream, and sugar until light and fluffy.

- Beat in the eggs one at a time until smooth along with the vanilla extract. - Pour the melted chocolate into the cheesecake batter and mix.

– Pour the cheesecake batter into the pan with the crust. – Place dollops of the raspberry jam on top of the cheesecake, then swirl with a knife to gently combine.

Bake for 55 minutes, or  until the cheesecake is set and the center is only slightly jiggly.

Full recipe at mildlymeandering.com