White Chocolate Raspberry Cheesecake

• servings: About 65

Ingredients

2 c. Graham Cracker, processed in food processor

9 T. Unsalted Butter, melted

3, 8 oz. Packages Cream Cheese, softened

1 c. Granulated Sugar

2 T. AP Flour

3 Eggs

1/2 c. Half-and-Half

2 T. Pure Vanilla Extract

1 c. Raspberry Preserves, slightly warmed in a bowl

1 c. White Chocolate Chips, melted and slightly cooled

Directions

PRHEAT: Bake to 325 degrees. Grease a 9×13″ pan. Line with foil, letting foil hang over ends for “handles”. Grease foil

1. Mix together the processed graham crackers and butter in a bowl. With your hands, pat down firmly into the bottom of the pan.

2. In mixer, combine cream cheese, granulated sugar and the 2 T. flour. Beat with an electric mixer on medium to high speed until combined.

3. Add eggs all at once. Beat on low speed just until combined. Stir in half-and-half, vanilla and melted white chocolate chips. Pour half of the filling into the crust-lined pan, spreading evenly. Spoon half of the raspberry preserves over the filling and gently swirl with a knife, being careful not to cut into the crust. Pour the other half of the filling into the pan and spoon remaining preserves onto the filling. Swirl gently with knife.

Bake for 40 minutes or just until center is set. Cool in pan on wire rack for 1 hour. Cover and chill for at least 4-24 hours. Use foil to carefully lift cheesecake from pan. (If the foil “handle” happens to rip, lift up one side as much as you can without bending the cheesecake too much, slide your hand underneath the cheesecake and lift out.) Cut into 1-inch squares or however big you’d like them to be.

Makes about 65, 1-inch pieces.