Well Made by Kiley

Preheat the oven to 350F. Line a loaf pan (8.5x4.5” or 9x5”) with parchment paper.

Crust: In a medium bowl, stir together the crushed cookies & melted butter. Press the crumbs into the bottom of the prepared loaf pan & slightly up the sides. Bake at 350F for 7-8 mins. Remove & let cool.

Cheesecake filling: In a large bowl, beat the cream cheese to smooth. Add the sugar, vanilla, and salt, and beat. Add the greek yogurt & melted white chocolate; beat until smooth. Then, add the egg & beat until just combined, DON’T over-mix.

Assemble: Pour 1/2 of the cheesecake filling over the crust & spread. Dollop 1/2 of the raspberry jam all over; use a knife to gently swirl. Repeat once more with the rest of the cheesecake filling & jam. Set the loaf pan in a larger baking pan (9x13”). Fill the bigger pan w/ boiling water, until the water reaches halfway up the loaf pan. Bake at 350F for 35-40 mins, until the edges are set & the middle is still slightly wobbly. Remove from oven & cool slightly in the water bath. Then, remove from the water bath & cool on the counter to room temp. Place into the fridge for at least 4 hrs or overnight.

Ganache: Add the white chocolate to a medium bowl. Heat the heavy cream in the microwave until hot & pour over the white chocolate. Mix until smooth. Mix in the freeze-dried raspberries. Spread the ganache on top of the cheesecake. Return to the fridge for 10 mins, or until ganache is set.

To serve, spread or pipe the whipped cream on top, then top w/ fresh raspberries. Slice and enjoy!