White Chocolate Raspberry Cheesecake

Yield

1 - 9 inch cheesecake

60

60

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

In a medium bowl, mix together cookie crumbs, 3 tablespoons 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.

Calories: 412 kcal

Carbohydrates: 34.4 g

Cholesterol: 101 mg

Fat: 28.3 g

Fiber: 1 g

Protein: 6.8 g

Sodium: 226 mg