Ingredients
For the Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
For the Raspberry Sauce:
12 oz. package frozen raspberries
1/2 cup water
2 tablespoons sugar
1 tablespoon cornstarch
For the Cheesecake:
2 cups white chocolate chips
1/2 cup Half and Half
3 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 tablespoon flour
3 eggs, room temperature
1 teaspoon vanilla extract
Directions:
Prepare the crust: Mix graham cracker crumbs with melted butter and press into the bottom of a greased 9-inch springform pan.
Make the raspberry sauce: In a saucepan, combine raspberries, sugar, cornstarch, and water. Boil for 5 minutes until thickened. Strain to remove seeds.
Prepare the oven: Place a baking pan filled with hot water on the lower rack of the oven. Preheat to 325°F.
Melt the chocolate: In a bowl over simmering water, melt white chocolate chips with Half and Half, stirring until smooth. Alternatively, use the microwave at 50% power, stirring frequently.
Make the cheesecake mixture: Beat cream cheese and sugar until smooth. Blend in flour, then eggs one at a time, and vanilla. Stir in the melted white chocolate.
Assemble the cheesecake: Pour half of the cheesecake batter over the crust. Spoon 3 tablespoons of raspberry sauce over it. Add remaining batter and another 3 tablespoons of sauce. Swirl with a knife.
Bake: Bake for 55-60 minutes until set but slightly wobbly in the center. Cool, then cover and refrigerate for 8 hours before serving.
Serve: Remove from pan and serve with remaining raspberry sauce.