White Chocolate Cheesecake with Strawberry Swirl

Process berries, sugar, preserves and lemon juice in food processor until smooth. Transfer to saucepan and bring to a boil over medium heat.

Combine water and cornstarch in a small bowl until smooth, whisk into berry mixture. Simmer to thicken slightly, cover and chill until cold.

Preheat oven to 300°. Coat a 9-inch springform pan with nonstick spray.

Process cookies, crackers, sugar and salt for crust in food processor until fine.

Add butter as machine is running. Pat crumbs on bottom and sides of pan.

Melt white chocolate and set aside.

Blend cream cheese and sugar until smooth, using a mixer and scraping the sides of bowl.

Add eggs, one at a time, mixing after each addition. Blend in melted chocolate, vanilla and lemon juice. Pour batter into prepared pan, then drizzle with 1/4 C strawberry sauce.

Swirl sauce into batter to create a marbled pattern. Place pan on baking sheet and bake until edges are set and puffed, but center is still jiggly, 60-80 minutes. Do not over bake. Turn off oven, crack oven door open and cool cake inside for 1 hour. Remove from oven and cool completely. Chill overnight and serve with remaining strawberry sauce.