White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
I made this with black raspberries instead of red, and it was great. I needed to cook it longer than the recipe states. I cooked mine about an hour and a half.
  • 1 c chocolate cookie crumbs
  • 3 T sugar
  • ¼ c butter, melted
  • 1 pint red raspberries
  • 2 T sugar
  • 2 t cornstarch
  • ½ c water
  • 2 c white chocolate chips
  • ½ c half-and-half cream
  • 3 packages (8 oz) cream cheese, softened
  • ½ c sugar
  • 3 eggs
  • 1 t vanilla
  1. In a medium bowl, mix together cookie crumbs, 3 T sugar, and melted butter.
  2. Press into the bottom of a 9 inch springform pan.
  3. In a saucepan, combine raspberries, 2 T sugar, cornstarch, and water.
  4. Bring to a boil and continue boiling 5 minutes, or until sauce is thick.
  5. Strain sauce through a mesh strainer to remove seeds.
  6. Preheat oven to 325 degrees.
  7. In a metal bowl over a pan of simmering water, melt the white chocolate chips with half-and-half, stirring occasionally until smooth.
  8. In a large bowl, mix together cream cheese and ½ c sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust.
  9. Spoon 3 T raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3 T raspberry sauce over the top.
  10. Swirl batter with the tip of a knife.
  11. Bake for 55-60 minutes, or until filling is set, and let cool.
  12. Cover with plastic wrap and refrigerate for 8 hours before removing from pan.
  13. Serve with remaining raspberry sauce.