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White Chocolate Raspberry Cheesecake



Ingredients

1 cup P.B.Loco Raspberry White Chocolate Peanut Butter
15 vanilla sandwich creme cookies
1 tablespoon butter
3 packages cream cheese (8 oz. each) (do not use reduced fat cream cheese)
3 eggs
1 tablespoon flour
2 teaspoons vanilla
1 ½ cup Tastefully Simple (or similar) Seedless Black Raspberry Preserves

Preparation

Shell: Finely crush the vanilla sandwich creme cookies. Melt the butter and add to the finely crushed cookie crumbs (with the cookies' cream filling, no sugar is necessary). Surround the outside of a 9" springform pan with aluminum foil and pat the mixture into the pan.
Filling: Beat the cream cheese until smooth and creamy. Add the eggs, P.B.Loco White Chocolate Raspberry Peanut Butter, flour and vanilla. Beat again until smooth. Pour the cream cheese mixture onto crust. Place the foil-wrapped springform pan into a pan of water with enough water that the water comes halfway up the outside of the springform pan.
Baking: Bake the foil-wrapped pan (still inside the pan of water) at 300 degrees for 40 - 50 minutes or until top is firm. There should be a little shine in the center of the cake when it is done baking.
Top and Serve: Cool the cheesecake. Heat the black raspberry preserves until they are spreadable and then spread them on top of the cooled, baked cheesecake. Refrigerate and serve cold.