Preparation:

1. Preheat oven to 325ºF (160ºC)
2. Line 8-inch x 8-inch baking pan with parchment

 For the crust:

1. melt butter and mix with chocolate crumbs. Press firmly into prepared baking pan. 

For the cheesecake batter:

1. In a large bowl, add cream cheese and sugar, beating until well blended with a hand mixer.
2. Add eggs, sugar, vanilla and lemon zest and mix until well combined.
3. In a double boiler, over simmering water, place ½ Cup (125ml) white chocolate chips. Stir until melted then remove from heat to let cool slightly.
4. Add cooled white chocolate to cheesecake batter and mix until smooth.
5. Pour ½ cheesecake batter over crust.
6. Spread 1 Cup (250ml) E.D.SMITH Raspberry Pie filling evenly over cheesecake batter and swirl with a butter knife to make a marbled effect.
7. Pour balance of cheesecake batter over marbled layer.
8. Bake 25 minutes. Remove from the oven and set aside to cool.
9. Spread remaining ½ Cup (125ml) E.D.SMITH Raspberry Pie filling over top of baked cheesecake. Refrigerate for 1 hour.
10. Using the parchment, pull cooled cheesecake out of the pan and place on a cutting board. Cut into 12 squares and serve.