WW WHITE CHOCOLATE-RASPBERRY CHEESECAKE

I'm in heaven...when you're near me...succulent raspberries...red as my lips...smoother than silk white chocolate...super creamy cheesecake...

10 sheets low-fat graham crackers, crumbled
1 1/4 cups sugar-divided
3 tablespoons butter, melted and cooled
2 (8oz.) packages fat-free cream cheese, softened
1 (8oz.) package 1/3-less-fat cream cheese, softened
1/2 cup light sour cream, room temperature
1 (4oz.) bar white chocolate (such as Ghirardelli), melted and cooled
3 tablespoons all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/3 cup seedless raspberry preserves
2 1/2 cup raspberries

Preheat oven to 350 degrees. Place graham crackers and 1/4 cup sugar in a food processor; process until finely ground. Transfer to a medium bowl, add butter, stirring until well blended. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes or until golden brown. Cool. Reduce oven temperature to 325 degrees.

While crusts cools, place cream cheeses and sour cream in a large bowl; beat with a mixer at medium speed until smooth and fluffy. Gradually add chocolate, beat well. Add remaining 1 cup sugar and flour; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Pour cheese mixture into prepared crust; bake for 37 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Leave cheesecake in oven with door partially open for 1 hour. Remove cheesecake from oven, run knife around outside edge. Cool 1 hour on wire rack. Cover and chill at least 8 hours.

Spread preserves over top of cheesecake; top with raspberries.
Yield 16 servings. Serving size: 1 slice. 6 points

No one will ever guess its light!

Morgana's Best Cheesecake (Submitted by Morgana Macleod for Recipe Contest)

Morgana's Best Cheesecake

Preheat oven to 450 (bake 10 min. then reduce to 250 for about 55 min.

48 oz. cream cheese softened
6 eggs ( add each seperately)
1 1/2 c. sugar
1/2 c. semi-sweet mini choc. chips or the mini kisses
2 tsp. vanilla
Whip cream cheese; then keep whiping with sugar. Mix well until creamy.
Add eggs; then vanilla; then chips. Pour into crust and bake
Crust: 2 cups graham crackers, 6 TB of butter and 6 tsp of sugar. press into pan.

SNICKERS CHEESECAKE (Submited by Feena Rickard for the Recipe Contest)

SNICKERS CHEESECAKE- feel privileged I am sharing this one, i keep it under lock and key!

Crust: 30 Oreos
6 T. butter (unsalted), melted
2 T. water

Filling: 24 oz. cream cheese, softened
2 eggs
8 oz. sour cream
1 c. sugar
5 Snickers, chopped
1 c. semi-sweet chocolate chips

Glaze: 1 c. semi-sweet chocolate chips
½ c. heavy whipping cream
2 T. butter (unsalted)

Garnish: coarsely chopped Snickers
semi-sweet chocolate chips

Crust: Preheat oven to 375 degrees. Butter sides and bottom of 9 inch spring form pan. In food processor, process cookies until fine crumbs form. Add butter and water; process until crumbs are moist. Press crumbs over bottom and almost to top of pan.

Filling: In large bowl, beat cream cheese until light and fluffy. Beat in eggs, one at a time, scraping sides of bowl occasionally. Beat in sour cream and sugar. Stir in Snickers and chocolate chips. Pour into crust. Place pan on baking sheet. Bake 65 to 70 minutes, until golden and puffed. Let cool on rack. Cover and refrigerate at least 6 hours before proceeding to next step.

Run knife around edges of pan to loosen; remove sides of pan. Lift cake off pan bottom with large spatula and transfer to serving plate.

Glaze: Prepare after refrigeration. Place chocolate chips, cream, and butter in bowl. Microwave for one minute; stir. Microwave for 3o seconds until chips are melted; stir until smooth. Let cool slightly until thickened but pourable.

Glaze/Decorate: Drizzle glaze over top or pour into center and spread to edge. Garnish and refrigerate at least one hour before serving.