To Make Crust:
In a small bowl mix together:
2 cups Graham cracker crumbs
1/2 cup sugar
7 tablespoons melted butter
Press mixture onto bottom and half way up sides of a 9 inch springform pan.
To Make Filling:
Mix together until creamy:
4 -8oz packages cream cheese
1 cup sugar
1 teaspoon vanilla
Add 4 eggs & mix until blended.
Stir in 6oz melted white baking chocolate
Pour into Graham cracker crust.
Warm 1/2 cup seedless red raspberry preserves in microwave -you just need them to melt a little. You do not want them to get hot -just warm enough to be a thick liquid. Dot the top of the cheesecake with spoonfuls of preserves. Cut through top of cheesecake to marbleize.
Bake at 350 for 40 minutes. Turn the oven off but do not open it. Let cheesecake sit in oven for 30 minutes. Remove from oven and let cool COMPLETELY on counter. Then refrigerate.
**No mater what I do this cheesecake ALWAYS cracks where the raspberries are swirled in. The faster it cools the deeper the cracks. That is why I turn off the oven & let it cool in there & then on the counter before it ends up in the fridge.