White Chocolate Raspberry Cheesecake
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired
chocolate cookie crumbs
white chocolate chips
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.
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.
Preheat oven to 325℉ (160℃) (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.
In a large bowl, mix together cream cheese and ½ 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.
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.