White Chocolate Raspberry Cheesecake

This is the best cheesecake I've ever made! It is just as yummy as I what I get at Cheesecake Factory. I also think this would be yummy with a chocolate crumb crust.

Note for myself: The recipe says to use seedless jam, but I don't think that's totally necessary. I used Polaner All Fruit, and it was not the right choice. It was too jelly like. Next time I will stick with regular raspberry jam with seeds.

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

1. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
3. In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
4. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan. 

Recipe Source: Taste of Home