Prep Time: 1 Hour
Cook Time: 1 Hour
Ready In: 10 Hours
Servings: 16
Allrecipes.com
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.
