Ingredients
2 cups cream-filled chocolate sandwich cookie crumbs2 tablespoons butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 cup white baking chips, melted and cooled1/3 cup heavy whipping cream3 teaspoons vanilla extract3 large eggs, lightly beaten3 tablespoons seedless raspberry jamTRUFFLE LAYER:1-1/4 cups heavy whipping cream1/3 cup sugar2 cups semisweet chocolate chips3 tablespoons seedless raspberry jamFresh raspberries and mint leaves, optional
Preparation
In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet.
Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.
Garnish with raspberries and mint if desired.
