Raspberry Cheesecake Swirl Bars

Cook the raspberries and sugar until broken down, smooth, and thickened.

Pass the mixture through a fine mesh sieve to remove seeds, then refrigerate until cold.

Press the crumbs into a prepared pan until packed into the corners, sides, and bottom. Bake, then cool slightly.

Beat the cream cheese on low speed until broken down and creamy.

Add the sugar and drizzle in the eggs and vanilla and mix again. Fold in the sour cream and melted white chocolate until smooth.

Add the batter to the cooled crust and spread evenly.

Drizzle or pipe the raspberry puree in squiggles over top of the cheesecake batter, then swirl it in with a knife.

Scatter fresh raspberries over the top, then bake until set around the edges and slightly jiggly in the center. Cool completely in the fridge before slicing.