White Chocolate Cheesecake Truffle w/Raspberry

Pre-heat oven to 350
Spray an 8" square pan with non stick baking spray
Melt 3 oz of the white chocolate over a pan of simmering water until melted - set aside to cool
In an electric mixer blend butter and sugar until combined
Add soften cream cheese and mix until blended with no lumps
Add melted white chocolate and mix until combined
Add eggs and vanilla and mix until blended
Scrape the bowl and add the sour cream - mix until blended
Scrape the batter into the pan and bake for 30 minutes or until set in the center
Cool completely and then chill for 2 hours
With a 1 1/2 inch scoop - scoop out rounds onto a parchment lined cookie sheet - put back into fridge
Warm 1/2 cup jelly in a sauce pan on medium low heat for approximately 6 minutes or until melted smooth
Roll each truffle into jelly and put back on cookie sheet and back into the fridge to set
Melt bittersweet chocolate in a double boiler until melted
Roll each truffle in dark chocolate to coat - put onto clean parchment paper and back in the fridge to set
Melt the remaining 4 oz of white chocolate over a double boiler - once melted add 1/2 teaspoon of raspberry jam and a drop of red food coloring - mix until pink in color
Drizzle over set truffles