I have made this recipe many times. I have added and changed a few things over time. First, when using white chocolate chips, I use whipping cream and add a half to a full stick of butter when melting the chips in the whipping cream. There isn't enough fat in the white chocolate chips to make it have more body. I also have substituted 60% cacao chips for the white chips and eliminated the raspberry swirl (but you wouldn't have to!) The 60% cacao bakes up into a very dense cheesecake. Yum. You can even add espresso powder to the chips as you melt them (use half and half with the 60% cacao chips). I also make sure not to over beat the eggs into the batter...this is the enemy of cheesecake. The cake is more likely to crack if you over beat the eggs. You can beat the heck out of it before the eggs go in. Finally, cook it in a water bath (wrap the pan in heavy foil and make sure you heat up the water before you put the pan in it. I just put the water bath in the oven when I am preheating. I use a foil roasting pan). If it is cold out, let the cheesecake sit in the oven after it is finished. I open the door. Rapid cooling will also crack the top. The cheesecake can be a bit jiggly when you take it out of the oven, it doesn't have to look firm. If it starts to lightly brown on the top, it is finished. I have done lots of variations using the basic recipe.
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I have made this recipe many times. I have added and changed a few things over time. First,...