WHITE CHOCOLATE RASPBERRY CHEESECAKE

5	8-ounce packages cream cheese, softened
¾ 	cup sugar
2	tablespoons vanilla extract
4	egg yolks
4	whole eggs
¼ 	cup sour cream
¾ 	cup raspberry preserves, divided
 4	ounces white chocolate, melted

	Graham Cracker Crust:
1½ 	cups graham cracker crumbs
½ 	cup melted butter

Prepare graham cracker crust.

Graham Cracker Crust:
Grease bottom and sides of a 10" spring-form pan. Mix the cracker crumbs and butter together in a bowl; press into the pan bottom and 2" up the sides. Bake at 325°F for 10 minutes. Cool completely.

Preheat oven to 400°F. In a mixing bowl, cream the cheese and sugar until blended. Add vanilla and egg yolks and mix well. Add the whole eggs, sour cream and 1/2 of the preserves. Stir until well blended, but do not over-mix. Add the melted white chocolate quickly. Swirl in remaining preserves to leave a marble design. Pour into prepared crust.

Place a pan of water on the bottom rack of oven for added moisture during baking. Bake on the middle rack for 10 minutes. Lower temperature to 275'F and cook for 1 hour and 20 minutes. Turn the oven off. 

Open oven door slightly and let the cheesecake cool completely in oven. Cover with plastic and refrigerate until well chilled. Remove spring-form mold and slice. Garnish plates with fresh raspberries.

MAKES: 16 slices