White Chocolate Raspberry Cheesecake

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F(165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time.Blend in vanilla and melted white chocolate.Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter.Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.Swirl batter with the tip of a knife to create a marbled effect
5. Bake for 55 to 60 minutes, or until filling is set.Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.Serve with remaining raspberry sauce. 

Prep Time: 1 hour

Cook Time: 1 hour

Total time: 10 hours