White Chocolate Raspberry Cheesecake

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 spring-
form 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 325F. 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.