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      Default Copycat The Cheesecake Factory Raspberry Truffle Cheesecake Recipe

      Copycat The Cheesecake Factory Raspberry Truffle Cheesecake Recipe

      Crust:

      1 1/2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo cookies (filling removed)
      1/3 cup margarine, melted

      Filling:

      1/2 cup raspberry preserves
      1/4 cup water
      4 (8 ounce) packages cream cheese at room temperature
      1 1/4 cups granulated sugar
      1/2 cup sour cream at room temperature
      2 teaspoons vanilla extract
      5 eggs at room temperature
      4 ounces white chocolate, chopped into chunks

      Garnish:

      2 ounces shaved white chocolate (optional)
      whipped cream (optional)


      Directions:

      Preheat oven to 475 degrees.

      Run a pot of water through your coffee pot, This will be your water bath.

      In a microwave safe bowl mix the raspberry preserves and 1/4 c. water & heat for a minute until warm. Strain and remove seeds (or you could just use seedless jam!!) Now put it in the fridge, you'll need it a bit later.

      In a bowl mix cookie crumbs and butter, then press into a 9" springform pan that is lined with parchment paper. The bottom of a measuring cup works great to press it all down.

      Wrap the pan bottom in foil, to prevent accidental leaking. Place the pan in the freezer while you prepare the filling.

      Mix the softened cream cheese with the sugar, room temperature sour cream, and vanilla using a stand mixer or hand mixer until its smooth and creamy, but don't overbeat, you don't want it to become grainy or fall.

      Whisk the eggs in a medium bowl until well beaten, and then fold them to the cream cheese mixture until incorporated.

      Remove the crust from the freezer and sprinkle it with white chocolate chunks, then Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserve mixture that has been refrigerated over the entire surface of the filling, then use a knife to lightly swirl it

      Add the rest of the filling, then set the cheesecake in a water bath (using the HOT Water from the coffee Pot!)

      Bake for 12 minutes at 475 degrees,
      Then Reduce Heat to 350 degrees and bake for 50 to 60 minutes

      The top of the cheesecake should turn a night light brown/tannish color.

      Cool completely before refrigerating, then cover and refrigerate.

      Sprinkle with extra chocolate shavings before serving.

      Serves 12

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