cbelt1 said:Arlynm You are making me think of my raspberry chocolate chip cream pie 
recipe. Flowers and food. Two of my favorite things. This site continues to impress. Or white chocolate raspberry truffle cheesecake . I think I need a snack!
Here's my recipe for White Chocolate Raspberry Truffle cheesecake. It is a Top Secret recipe clone from the Cheesecake Factory.
graham cracker crust (Doesn't everyone have their favorite recipe for this?)
1 c raspberry preserves
1/4 c water
4 8 oz pkgs cream cheese (at room temp)
1 1/4 c granulated sugar
1/2 c sour cream
2 tsp vanilla extract
5 eggs (at room temp)
6 oz white chocolate chopped into chunks
Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath for the cheesecake.
Combine the raspberry preserves with 1/4 c water in a medium microwave safe bowl. Heat for 1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberry seed (discard) then let the strained preserves cool, and put the bowl in the refrigerator until later.
Press graham cracker crust mix into 9 inch spring form pan, lining the bottom and side with parchment paper.( I just spray it with Pam) Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and 2/3 up the sides. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath. Put the crust in the freezer until the filling is done. (I double layer it)
Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla. Mix on medium speed for a couple of minutes until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Add the eggs one at a time, blending enough to integrate the eggs.
Remove the crust from the freezer and sprinkle the white chocolate chunks onto the bottom of the crust. (I think next time I will sprinkle some on the top and let it drift downward while cooking) Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple of passes so as not to blend the two too much. Pour the other half of the filling into the crust.
Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes on 475 degrees, and then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light tan color. (I go with 50 minutes because I like my cheesecake not overdone. ) Remove the cheesecake from the oven to cool. Use the foil from the bottom of the pan to cover the cheese cake and chill it in the refrigerator for at least 4 hours.
Before serving, sprinkle the entire top of the cheesecake with 2 oz of shaved white chocolate. Cut into wedges and enjoy.
Quite yummy!
