KitchenMagician's Recipe

CHEESECAKE - WHITE CHOCOLATE RASPBERRY

Category: Cheesecakes

Makes 12 servings.

1 c. chocolate cookie crumbs
1/4 c. butter, melted
3 T. granulated sugar
1 10-oz. pkg. frozen raspberries
2 T. granulated sugar
2 tsp. cornstarch
1/2 c. water
2 c. white chocolate chips
1/2 c. light cream
3 8-oz. pkg. cream cheese, softened
1/2 c. granulated sugar
3 eggs
1 tsp. vanilla extract

Preheat oven to 325F; spray a 9-inch spring-form pan with cooking spray.
In a medium bowl, combine cookie crumbs, butter and 3 tablespoons sugar with a fork and mix well; press evenly into bottom of 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 through a mesh strainer to remove seeds.
Place white chocolate and cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
In large bowl beat cream cheese and 1/2 cup sugar with electric mixer speed until smooth.
Add eggs one at a time, beating well after each addition; stir in vanilla and melted chocolate.
Spread half of batter evenly over crust; top with 3 tablespoons raspberry sauce.
Pour remaining batter into pan, and top with 3 tablespoons raspberry sauce.
Swirl batter with the tip of a knife to create a marbled effect.
Bake at 325F for 60 minutes, or until center appears nearly set; cool in pan on wire rack for 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Serve with remaining raspberry sauce.