White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour

Cook Time: 1 Hour

Ready In: 10 Hours

Servings: 16

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http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25642&origin=detail&servings=16

Ingredients:

1 cup chocolate cookie

crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen

raspberries

2 tablespoons white sugar

2 teaspoons 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 teaspoon vanilla extract

Directions:

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form 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 degrees F (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 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 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.