So I'll share it here. As cheesecakes go, this is one of the simplest ones I've ever made.
White Chocolate Raspberry Cheesecake
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
3 teaspoon vanilla extract
3 eggs, lightly beaten
1 package (10 to 12 ounces) vanilla or white chips
1/4 cup seedless raspberry jam
In a small bowl, combine the graham cracker crumbs, sugar and butter. Press into the bottom of a greased 9" in. springform pan; set aside. 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 chips. Pour over crust. In a microwave bowl, melt raspberry jam; stir until smooth. Drop by the teaspoonfuls over batter; cut through batter with a knife to swirl. Place on pan a double thickness of heavy- duty foil, securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees 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 side of pan.
Note: I do not put my cheesecakes in a water bath and they come out just fine. People say it will keep them from splitting when they cool. I found that it doesn't make a difference for me whether I use the water bath or not. This one didn't split and I didn't use a water bath. Totally up to the baker in my opinion.