Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled withabout 1/2 inch water in the oven while it preheats. Combine raspberrypreserves with 1/4 cup water in a medium microwave-safe bowl; microwave1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberryseeds. Cool and then refrigerate strained preserves.
In a medium bowl, mix chocolate cookie crumbs and melted margarine. Usethe bottom of a drinking glass to press the crumbs into the bottom and 2/3up the side of a 9-inch springform pan that has been lined on the bottomand sides with parchment paper. Wrap a large piece of foil around thebottom of the pan to keep the cheesecake dry when it is placed in thewater bath. Freeze crust until the filling is done.
Use an electric mixer to combine cream cheese, sugar, sour cream andvanilla. Mix on medium speed for a couple of minutes, or until the ingredientsare smooth and creamy. Whisk eggs in a medium bowl and then add them tothe cream cheese mixture. Blend the mixture to integrate the eggs.
Remove crust from the freezer and sprinkle white chocolate chunks on thebottom of the crust. Pour half the cream cheese filling into the crust. Drizzleraspberry preserves over the entire surface of the filling. Use a butter knifeto swirl the raspberry into the cream cheese. Pour the other half of thefilling into the crust.
Place the cheesecake into the water bath in the oven. Bake 12 minutes at475 degrees, then turn down the oven to 350 degrees and bake 50 to 60minutes, 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 whitechocolate and apply a pile of canned whipped cream, if desired.
Per serving: 486 calories (73 percent from fat), 40 grams total fat (22 gramssaturated), 165 milligrams cholesterol, 24 grams carbohydrates, 9 gramsprotein, 348 milligrams sodium, 1 gram dietary fiber.Source: The Olympian, WA newspaper, March 7, 2007
