White Chocolate Berry Cheesecake

Directions

Purée and strain raspberries.

Mix crushed wafers and margarine or butter.

Press into the bottom of a 9 inch springform pan.

Set aside.

Meanwhile, in a small saucepan combine puréed raspberries, sugar, and cornstarch, stirring well.

Cook and stir over medium heat until thickened and bubbly.

Cook and stir 2 minutes more. Set aside to cool.

Meanwhile melt chocolate over low heat, stirring.

Set aside to cool.

In a large bowl beat cream cheese and ½ cup sugar with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, beating just until combined after each addition.

Gradually beat in melted white chocolate until blended.

Spread over crumb crust. Spoon ½ cup of raspberry mixture over filling; swirl with a knife to marbleize.

Cover and chill remaining raspberry sauce; return to room temperature before serving.

Bake in a 350℉ (180℃) F oven for 35 to 40 minutes or until center appears set when shaken.

Cool 15 minutes on a wire rack.

Loosen crust from sides of pan.

Cool 30 minutes more; remove sides of pan.

Cool completely.

Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.