White Chocolate Raspberry Cheesecake

Here is another winner.... Rikard said it goes in the top 3 so that has to mean its pretty good!  I can never tell if the things I make really taste good, or I just think they do because I work so darn hard making them. So Rikard is my test dummy, I swear he would try poop if it looked good enough... Just saying!

The only thing I might change with this is I would rather a graham cracker crust, I am not a big fan of chocolate... Maybe due to the fact that the night before I made this I ate an entire pack of Oreos... YUCK! I have had my feel of chocolate cookies!!!

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

Directions

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. DOUBLE THIS PART ITS WORTH IT TRUST ME! SO GOOD! 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. (I didn't strain mine...)

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. (Honestly I just threw them in to the microwave... Worked just fine!)

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.

AND how can you resist fresh whipped cream with vanilla bean in it! Oh God the little fat kid inside of me is screaming to get out...