2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares white baking chocolate, melted
1 pie crust (6 oz.)
3 tbsp. red raspberry preserves

Chocolate Raspberry Cheesecake

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in white chocolate.
2. Pour into crust. Microwave preserves in small bowl on high for 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
3. Bake at 350� F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
   Preparation time: 50 minutes
   Serves: 8