White Chocolate Cheesecake

By Jaclyn

Ingredients

• Crust and filling:
• 1 cup crushed chocolate wafer cookies
• 2 Tbl. butter or margarine, melted
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teas. vanilla
• 1 bag (12 oz) white baking chips (2 cups) melted
• 1/2 cup half and half
• Sauce:
• 1/2 cup cranberry juice cocktail
• 2 Tbl. sugar
• 2 teas. cornstarch
• 1 package (12 oz) frozen raspberries, thawed and juice reserved

Preparation

Step 1

1.) Heat oven to 325 degrees. Mix crushed cookies and butter. Press evenly in bottom of ungreased 9 or 10 inch springform pan. Refrigerate while making filling.

2.) Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup sugar until smooth. Beat in eggs one at a time. Beat in vanilla, melted chips and hald and half until blended. Pour over crust; smooth top.

3.) Bake 55-60 minutes or until center is set. Cool 30 minutes. Cover and refrigerate at least 8 hours.

4.) In 1 quart saucepan, mix cranberry juice cocktail, 2 Tbl. sugar and cornstarch. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat. Cool 30 minutes. Stir in raspberries and reserved juice. Cool completely.

5.) Run metal spatula along side of cheesecake to loosen. Remove side of pan. Serve cheesecake with sauce. Store cheesecake and sauce covered in refrigerator.