White chocolate raspberry cheesecake

• 2 8 oz packages cream cheese, softened
• 1/2 c. sugar
• 1/2 tsp vanilla
• 2 eggs
• ~3 oz white chocolate, melted
• 3 TBS raspberry preserves
• crust (e.g., a graham cracker crust or chocolate crumb crust)

Cream together everything except preserves and crust. Pour mixture into crust. Spoon dollops of preserves over cheesecake and cut in with a knife to make swirls.

Bake at 350 for 35-40 min or until center is almost set. Refrigerate 3 hours.