Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Recipe for Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake -I like a rich cheesecake with nice height to it and I think a generous swirl of fresh whipped cream on top looks so nice. This Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe is both of those things!

Ingredients :

• Crust
• 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
• 1/3 cup butter, melted (I used a 1/4 cup)
• Filling
• 1/2 cup raspberry preserves (I used a raspberry pie filling)
• 1/4 cup water
• 4 (8 ounce) packages cream cheese
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 eggs (I used 4 eggs)
• 4 ounces white chocolate, chopped into chunks
• Optional Garnish
• 2 ounces shaved white chocolate (optional)
• Fresh whipped cream

Instructions :

1. Preheat oven to 475 degrees.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. ............................

for full instruction please see : flavorite.net

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