White Chocolate Rapberry Swirl Cheesecake

Preheat oven to 325°F (165°C). Prepare a 6-inch springform pan or similar baking vessel, using the ready-to-use chocolate flavor crumb crust as the base.

Beat the softened cream cheese in a large mixing bowl for 2-3 minutes until smooth and creamy, scraping down the sides as needed.

Gradually add the sugar to the cream cheese and beat until well combined and light in texture, approximately 2 minutes.

Stir in the vanilla extract until fully incorporated.

Add the eggs one at a time, beating on low speed after each addition until just combined; do not overmix.

Gently fold in the melted white baking chocolate until the mixture is uniform and no streaks remain.

Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.

Drop the red raspberry preserves in small dollops across the surface of the batter, then gently swirl using a knife or skewer to create a marbled effect.

Bake for 40-45 minutes, until the cheesecake is set around the edges but the center still has a slight jiggle when the pan is gently shaken.

Remove from the oven and allow the cheesecake to cool to room temperature, approximately 1-2 hours, then refrigerate for at least 4 hours or until fully chilled before serving.