Directions:
Preheat oven to 350°F (177°C).
Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press into the bottom of a 9-inch springform pan. Set aside.
In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
Add eggs one at a time, beating until just blended. Stir in sour cream and flour until smooth.
Pour half of the cheesecake mixture over the crust. Drop spoonfuls of raspberry preserves on top and use a toothpick to swirl into the batter.
Pour remaining cheesecake mixture on top and smooth with a spatula.
Bake for 50-55 minutes or until set and slightly wobbly in the center.
Let cool in pan on a wire rack for 2 hours. Chill in the refrigerator overnight.
Before serving, garnish with fresh raspberries, whipped cream, and white chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes + chilling
Kcal: 450 kcal | Servings: 12 servings
