White Chocolate Raspberry Cheesecake
1 Box Gluten Free Graham Style Crackers (I used S’morables)
1/3 C of melted butter
1/4 C of granulated sugar
1/2 TSP ground cinnamon
3- 8oz packages softened cream cheese
3/4 C granulated sugar
1/3 C sour cream
3 TBS Bob’s Red Mill Gluten Free Flour
1 TSP vanilla extract
3 eggs lightly beaten
1- 12oz package white chocolate chips
1/2 C melted seedless raspberry jam
Preheat oven to 325
For your 9 inch spring form pan wrap outside tightly in foil.
Fill a 13×15 glass baking pan with one inch of hot water.
In a stand mixer put the box of graham crackers on low for 10 minutes until the crackers are crumbled. Add melted butter, sugar and cinnamon mix until moist. Press into your 9in spring form pan that is wrapped in foil.
In a large mixing bowl cream softened cream cheese and sugar. Add sour cream, flour and vanilla. Mix well. Stir in eggs slowly. Remove from mixer and fold in white chocolate chips. Pour into prepared crust.
In a microwave safe dish pour 1/2 C raspberry jam, microwave on low 30 seconds until melted.
Add spoon fulls of raspberry jam to top of cheesecake and swirl around with a knife.
Carefully set in glass baking pan filled with one inch of hot water.
Bake for 80 minutes, until center of cake is set. Cool on wire rack and refrigerate overnight.Remove sides of spring form pan just before serving.