Ingredients:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 - 10 oz package frozen raspberries
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half cream
3 - 8 oz packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Directions:
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 removes eeds.
Preheat oven to 325 degrees. 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 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.
- Danika
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