White Chocolate Raspberry Cheesecake

Makes one 9 inch cheesecake
[go here if you'd like to change the amount created]

CRUST

1 cup chocolate cookie crumbs
3 Tbsps white sugar
1/4 cup butter, melted
1 (10oz) package frozen raspberries

1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar, and melted butter.
2. Press mixture into the bottom of a 9 in springform pan.

RASPBERRY

2 Tbsps white sugar
2 tsps cornstarch
1/2 cup water
2cups white chocolate chips
1/2 cup half-and-half cream

1. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch, and water.
2. Bring to boil for 5 minutes, or until sauce is thick.
3. Strain sauce through a mesh strainer to remove seeds.
4. Preheat oven to 325F.
5. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

CHEESECAKE

3 (8oz) packages cream cheese, softened
1/2 cup white sugar
3 egs
1 tsp vanilla extract

1. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
2. Beat in eggs one at a time.
3. Blend in vanilla and melted white chocolate.

PUTTING IT TOGETHER

1. Pour half of the batter over crust.
2. Spoon 3 Tbsp raspberry sauce over batter.
3. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsps raspberry sauce over the top.
4. Swirl the batter with the tip of a knife to create a marbled effect.
5. Bake for 55-60 minutes, or until filling is set.
6. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
7. Serve with remaining raspberry sauce.