Repeat with the remaining cream cheese mixture, white chocolate, and raspberry preserves. If desired, add a few drops of red food coloring to the raspberry preserves for a more vibrant color.
Bake for 55-60 minutes or until the center is set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the rim of the pan.
Once cooled, pour the remaining 1 cup of melted white chocolate over the top of the cheesecake and spread evenly.
Refrigerate for at least 4 hours before serving. Garnish with fresh raspberries and white chocolate curls.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes | Kcal: 420 kcal | Servings: 12 servings
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