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1
1/2 cup raspberry jam, seeds strained out
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2
For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
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3
Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine.
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4
Add the butter and toss until evenly moistened.
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5
Spread the crumb mixture out and pat down to an even layer.
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6
Bake until the crust is toasted and fragrant, about 10 minutes.
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7
Transfer to a rack to cool completely.
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8
Lower the oven temperature to 300 degrees F.
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9
For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes.
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10
Beat in the white chocolate until well combined.
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11
Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs.
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12
Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
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13
Drop the raspberry jam in dollops all over the top of the cheesecake.
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14
Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
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15
Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes.
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16
Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
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17
Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
