Raspberry White Chocolate Cheesecake

24 ounces cream cheese, at room temperature
3/4 cup sugar
1/3 cup sour cream
3 tbsp flour
1 tsp vanilla
3 eggs, lightly beaten
1/2 package of white chocolate chip (vanilla will work)
*If you want more chocolate you can put the whole package of chips in

In a electric mixer toss in the cream cheese and sugar and mix until smooth and med speed. Beat in the sour cream, flour, vanilla and then turn down to low speed and gradually add eggs just until combined. Stir in chips.

Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
9" spring form pan

In a small bowl toss in the graham crackers, sugar and butter. With your hands mix them together. Next, press the mixture into the bottom of the greased spring form pan.

Pour the cream cheese mixture into the spring form pan over the crust.

Raspberry Layer options

1/4 cup seedless raspberry jam - melt this in a small bowl until smooth. Drop by tsp over the cream cheese mixture and cut through batter with a knife to swirl.

or

1 small package of raspberry jello and dissolve with 1/2 cup of hot water. Drop by tsp over the cream cheese mixture and cut through batter with a knife. ( you do not have to use all of the jello mixture)

Bake at 325 for 80 minutes or until the center is set. Do not stick a knife in to check it. It will cause split marks when it cools. Cool on a wire rack for 10 minutes, then take a knife and run it around the pan to loosen the sides. Let it cool for an hour. I cover it and refrigerate it overnight then remove sides when ready to serve.

A trick to share- I wrap the spring form pan in tinfoil 2 times. I take a larger baking pan and fill with 1 " of hot water and place the spring form pan into it and bake the cheese cake like this. This help keep the moisture while it cooks.