Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Makes 12 servings

1/2 cup raspberry preserves
1/4 cup water
1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreos (filling removed)
1/3 cup margarine, melted
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks
2 ounces shaved white chocolate for garnish (optional)
Canned whipped cream (optional)

Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with
about 1/2 inch water in the oven while it preheats. Combine raspberry
preserves with 1/4 cup water in a medium microwave-safe bowl; microwave
1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberry
seeds. Cool and then refrigerate strained preserves.

In a medium bowl, mix chocolate cookie crumbs and melted margarine. Use
the bottom of a drinking glass to press the crumbs into the bottom and 2/3
up the side of a 9-inch springform pan that has been lined on the bottom
and sides with parchment paper. Wrap a large piece of foil around the
bottom of the pan to keep the cheesecake dry when it is placed in the
water bath. Freeze crust until the filling is done.

Use an electric mixer to combine cream cheese, sugar, sour cream and
vanilla. Mix on medium speed for a couple of minutes, or until the ingredients are smooth and creamy. Whisk eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture to integrate the eggs.

Remove crust from the freezer and sprinkle white chocolate chunks on the
bottom of the crust. Pour half the cream cheese filling into the crust. Drizzle raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

Place the cheesecake into the water bath in the oven. Bake 12 minutes at
475 degrees, then turn down the oven to 350 degrees and bake 50 to 60
minutes, or until the top of the cheesecake turns a light brown or tan.
Remove from the oven and cool. Cover and chill at least 4 hours.

Before serving, sprinkle the top of the cheesecake with shaved white
chocolate and apply a pile of canned whipped cream, if desired.

Per serving: 486 calories (73 percent from fat), 40 grams total fat (22 grams
saturated), 165 milligrams cholesterol, 24 grams carbohydrates, 9 grams
protein, 348 milligrams sodium, 1 gram dietary fiber.

I'm not a big cheesecake fan. (I know, who doesn't like cheesecake? But it just doesn't work for me) Joe likes cheesecake though, and also likes white chocolate, so he'd probably really like this.