White Chocolate Raspberry Cheesecake

This tasted incredible. :)

Yield: 1 Cheesecake

For 9" cheesecake:

Crust:
1 c. chocolate cookie crumbs
3 T. white sugar
1/4 c. melted butter
(I used Oreos and, instead of adding sugar, added the white filling from the Oreos to the butter.)

Mix the butter/sugar mixture and the crumbs and press it evenly into the bottom of a springform pan.

Raspberry Sauce:
1 10-12 oz. package frozen raspberries.
2-3 T. sugar
2-3 t. corn starch (3-4 1/2 t. Ultra-Gel)
1/2-2/3 c. water

Mash up the berries and add water; add raspberry jam if desired to make a little extra. Add mix of sugar and corn starch or Ultra-Gel. If using corn starch, put mixture over medium heat and bring to a boil. Continue boiling for 5 minutes until thick. Strain the sauce through a mesh strainer to remove seeds.

Filling:
2 c. white chocolate chips
1/2 c. half-and-half
3 8-oz. packages cream cheese, softened
1/2 c. sugar
3 eggs
1 t. vanilla extract

1. Preheat oven to 325 degrees F.
2. Place chocolate chips and cream in a bowl over a pan of simmering water, stirring occasionally, until smooth.
3. In another large bowl, beat together cream cheese and sugar until smooth. Beat in eggs, one at a time.
4. Blend in vanilla and melted chocolate mixture and stir to combine all ingredients.
5. Pour half of the batter over the crust in the springform pan. Spoon 3-5 T. of the raspberry sauce over the batter.
6. Pour in the remaining cheesecake batter. Top with 3-5 T. more of the raspberry sauce. Swirl the batter with the tip of a knife to create a marbled effect.
7. Bake for 55-60 minutes, or until the filling puffs up and sets around the sides and the middle is still slightly wiggly.

Tips:

• Use high-quality chocolate for best results. :)
• Don't mix more than necessary.
• Put a pan full of hot water in the oven with the cheesecake while it's baking. This will help keep the top of the cheesecake from cracking.
• Don't open the oven door more than you have to.
• When you take the cheesecake out of the oven, run a sharp knife around the outside edge of the cheesecake but leave the cheesecake in the pan to cool. This will allow the cheesecake to retract properly as it cools.
• Cool the cheesecake on a rack in an area with a constant temperature. Let cool for 2-3 hours before storing in the refrigerator for at least 8-12 hours. Run a knife around the outside edge of the cheesecake again before releasing the springform pan and removing the cheesecake from the outside ring of the pan.
  

For 10" cheesecake:
Raspberry sauce would be the same.

Crust:
20-24 Oreos
1/3-1/2 c. (just enough to get crumbs to stick together)

Filling:
2 2/3 c. white chocolate chips
2/3 c. half-and-half
4 3-oz. packages cream cheese
2/3 c. sugar
4 eggs
1 1/2 t. vanilla extract