White Chocolate Strawberry Cheesecake (low sugar)

Ingredients:
3/4 C. Gingersnap cookies
1 Tbsp Butter
1 8 oz. package of each of the following cream cheese: regular, low fat, and fat free.
3/4 C. Splenda granules
1 Tbsp. Cornstarch
2 Tbsp. Lemon Juice
1 Tsp. Vanilla Extract
1/2 C. low fat Sour Cream
4 Eggs
2 Tbsp. water
1/2 C. seedless sugar free raspberry preserves
white chocolate chips (sugar free, if available)

Directions:
Preheat oven to 350. Smash gingersnaps. Melt butter. Combine and press into bottom of spring form pan. Bake 10 minutes.
Combine water and preserves. Microwave for 30 seconds. Put in freezer.
Beat cream cheese and Splenda until smooth. Add cornstarch, lemon juice, vanilla extract, and sour cream. Add eggs, one at a time. Pour 2/3 of the batter into the bottom of a spring form pan. Pour 2/3 of preserve mixture into pan. Swirl with a knife. Repeat with the rest of the batter and preserve mixture. Sprinkle white chocolate chips on top. Bake for 45 minutes or until center is set.