PHILADELPHIA White Chocolate-Strawberry Swirl Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan.

3. 3

   Bake 10 minutes.

4. 4

   Beat cream cheese in large bowl with electric mixer on medium speed until creamy.

5. 5

   Add sugar, chocolate and vanilla; mix well.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

7. 7

   Pour over crust.

8. 8

   Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.

9. 9

   Bake 50 to 55 minutes or until center is almost set.

10. 10

    Run knife around rim of pan to loosen cake; cool before removing rim of pan.

11. 11

    Refrigerate 4 hours or overnight.

12. 12

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.