Ingredients
Crust:
▢2 cup graham cracker crumbs
▢1/2 cup unsalted butter melted
Filling:
▢2 8 ounce bricks 16 oz cream cheese
▢1 cup confectioners sugar
▢1/2 cup sour cream
▢3/4 cup heavy cream cold
▢2 tsp pure vanilla extract
▢1 1/4 cup raspberry preserves
Topping:
▢1 24 ounce bag of white chocolate chips
▢1 8 ounce heavy whipping cream.
Instructions
Crust:
Preheat oven to 350 degrees.
Prep 9 x 13-inch baking pan with nonstick baking spray.
Line a baking pan with parchment paper overhanging on all 4 sides.
Spray parchment paper with nonstick baking spray.
Add the melted butter and graham cracker crumbs together in a medium bowl.
Mix well to combine.
Spoon the graham cracker mixture into the prepared baking dish.
Use your hands to press the mixture until it makes an even layer.
Bake at 350 degrees for 12-15 minutes.
Set aside when done.
Filling:
Add the cream cheese to a mixing bowl. Use the electric mixer, mix until it becomes light and fluffy.
Slowly add the confectioner’s sugar, mixing as you add. Continue to mix until the cream cheese and sugar is combined.
Now add the sour cream, heavy cream, and pure vanilla extract. Mix for 5 minutes.
(Continue mixing until thick and creamy.)
Scoop the mixture on top of the baked crust. Use an offset spatula to spread it into an even layer.
Put it into the refrigerator for 2 hours.
Check to make sure that it is set or return it to the refrigerator to chill completely.
Spoon the raspberry preserves on the cheesecake.
Put it back in the refrigerator for another 2 hours.
Topping:
Add the white chocolate chips to a bowl.
Put the bowl in a microwave for 1 minute at a time to soften the chips.
Add the heavy cream to a pot on the stove heating to a simmer.
Pour it over to completely cover the softened chocolate chips.
Set aside for 5 minutes.
Use a large spoon and drizzle this on top of the cheesecake.
Set aside to set.
