White Chocolate Raspberry Cheesecake ~ Weight Watchers

10 sheets low-fat graham crackers, crumbled
1 1/4 c. sugar, divided
3 T butter, melted and cooled
2 8-oz packages fat-free cream cheese, softened
1 8 oz. package 1/3 less-fat cream cheese, softened
1/2 c. light sour cream, at room temperature
4 oz. bar white chocolate, melted and cooled
3 T flour
3 large eggs
1 tsp. vanilla
1/3 c. seedless raspberry preserves
2 1/2 c. fresh raspberries

Preheat oven to 350F.

Combine graham crackers and 1/4 c. sugar in a food processor; process until finely ground.  Transfer to a medium bowl, add butter and stir until well blended.  Firmly press mixture into bottom and 1" up sides of a 9" springform pan coated with cooking spray.  Bake at 350F for 10 min. Cool.

Reduce oven temperature to 325F.

While crust cools, place cream cheese 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 at 325F 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 a knife around outside edge.  Cool 1 hour on a wire rack.  Cover and chill at least 8 hours.

Spread preserves over top of cheesecake; top with raspberries.

YIELD:  16 slices
1 slice = 6 WW points; 7 WW PP; 10.5g fat, 1.6g fiber, 37g carbs, 8.5g protein