•INGREDIENTS:
For the crust: chocolate cookie crumbs, butter, and sugar.
For the raspberry sauce: raspberries, water, sugar, and cornstarch.
For the cheesecake filling: white chocolate chips, cream or half-and-half, cream cheese, sugar, eggs, and vanilla extract.
•INSTRUCTIONS:
Prepare the crust: Mix the cookie crumbs, melted butter, and sugar and press the mixture into the bottom of a springform pan.
Make the raspberry sauce: Combine the raspberries with water and sugar, bring to a boil, then thicken with cornstarch and strain.
Prepare the cheesecake filling: Melt the white chocolate with cream, then blend with cream cheese, sugar, eggs, and vanilla.
Assemble: Pour half of the cheesecake filling over the crust, add dollops of raspberry sauce, and cover with the remaining filling. Swirl the sauce through the cheesecake using a knife.
Bake and cool: Bake at 325°F in a water bath to ensure even cooking and prevent cracking. Let it cool in the oven gradually before chilling in the refrigerator.
