White Chocolate Raspberry Cheesecake

Wow. Words cannot describe how amazing this cheesecake is! I think it may be the best cheesecake that I’ve ever had. The buttery chocolate crust, sweet white chocolate filling and the tart raspberry sauce all come together to create a phenomenal cheesecake. I made it for Christmas day, and it was a big hit with everyone. It was requested that I make this cheesecake every year from now on! You HAVE to try it!

White Chocolate Raspberry Cheesecake
Yields: 1 9-inch cheesecake

2 cups chocolate cookie crumbs
1/4 cup white sugar
1/2 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 suga1/4 cup
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9 inch springform 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.

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

**To prevent cracks, wrap a double-layer of foil around the bottom and sides of the springform pan. Then place in a large roasting pan, and fill the pan with about 1 inch of boiling water. When the cheesecake is done, turn off the oven and leave the cheesecake in the oven for an hour to cool.

Source: Adapted from Allrecipes.com

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