White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Total time: 575
Yield: 16
Ingredients: 1 cup chocolate cookie crumbs; 0.25 cup butter, melted; 3 tablespoons white sugar; 1 (10 ounce) package frozen raspberries; 0.5 cup water; 2 tablespoons white sugar; 2 teaspoons cornstarch; 2 cups white chocolate chips; 0.5 cup half-and-half cream; 3 (8 ounce) packages cream cheese, softened; 0.5 cup white sugar; 3 large eggs; 1 teaspoon vanilla extract

Recipe by Cindy Catudal Shank from allrecipes.com

Dessert 10 Hr. 35 Mins.

Ingredients

16 servings

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1 cup chocolate cookie crumbs
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0.25 cup butter, melted
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3 tablespoons white sugar
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1 (10 ounce) package frozen raspberries
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0.5 cup water
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2 tablespoons white sugar
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2 teaspoons cornstarch

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2 cups white chocolate chips
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0.5 cup half-and-half cream
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3 (8 ounce) packages cream cheese, softened
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0.5 cup white sugar
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3 large eggs
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1 teaspoon vanilla extract

Instructions

Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds.
Preheat the oven to 325 degrees F (165 degrees C).
Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
Remove cheesecake from the pan and serve with remaining raspberry sauce.