White Silk Raspberry Tart

By shauna

Ingredients

• 20 Creme-Filled Chocolate Sandwich Cookies, crushed (2 C.)
• 1/4 C. Butter or Margarine, melted
• 1 Pkg. ( 6 oz. ) White Baking Bars ( White Chocolate ), chopped
• 2 C. Whipping ( Heavy ) Cream
• 1 tsp. Vanilla
• 1 Pkg. ( 8 oz. ) Cream Cheese, softened
• 1 Pkg. ( 10 oz. ) Frozen Raspberries in Syrup, thawed
• 2 tsp. Cornstarch
• 1 C. Fresh Raspberries

Details

Servings 12

Preparation

Step 1

Heat oven to 375. Mix crushed cookies & butter in med. bowl. Press in bottom & 1-in. up sides of ungreased 9 or 10-in. springform pan. Bake 7-9 min. or till set. Cool completely, about 30 min. Meanwhile, heat white chocolate & 1/2 C. of the whipping cream in heavy 1-qt. saucepan over low heat, stirring frequently, till chocolate is melted. Stir in vanilla. Cool to room temp, about 15 min. Beat cream cheese in lg. bowl with electric mixer on med speed till smooth. Add white chocolate mixture. Beat on med speed till creamy; set aside. Beat remaining 11/2 C. whipping cream in chilled lg. bowl on high speed till stiff peaks form. Fold half of the whipped cream into cream cheese mixture till blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3-4 hrs. or till set. Pour pkg. of raspberries into sm. strainer set over 1-qt. saucepan. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over med. heat. Cool completely, about 20 min. Spoon fresh raspberries around edge of dessert. Remove side of pan. Cut into wedges. Drizzle raspberry sauce over individual servings. *For neater looking slices, wipe the knife with a damp paper towel between each cut.