White Chocolate Raspberry Cheesecake _Shealby

Let's make white chocolate raspberry cheesecake

<Ingredients>

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

<Method of preparation>

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

center girl is Shealby >_<