White Chocolate Raspberry Cheesecake

By Suej

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbs. white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tbs. white sugar
• 2 tps. cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half and half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 tps. vanilla extract

Details

Servings 16
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

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

In a saucepan, combine raspberries, 2 tbs. sugar, cornstarch and water. Bring to boil and continue boiling 5 mins. or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees. 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 1/2 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 tbs. raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 mins. or until filling is set. Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.