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Raspberry White Chocolate Cheesecake Recipe


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     Raspberry White Chocolate Cheesecake

Category   Desserts - Breads
Sub Category   None

1 cup chocolate cookie crumbs
3 Tbsp sugar
1/4 cup melted butter
1 (10 oz) pkg frozen raspberries
2 Tbsp sugar
2 tsp cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half
3 (8 oz) pkg cream cheese, room temp
1/2 cup sugar
3 eggs
1 tsp vanilla

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.
Place into baking pan with shallow sides. Fill with about an inch of water. Bake 55-60 minutes until filling is set. Turn off oven and leave in for 60 minutes. Remove and cool on wire rack. When completely cool, cover and refridgerate at least 8 hours. Serve with remaining raspberry sauce.

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