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White Chocolate Berry Cheesecake




Source of Recipe


Internet


List of Ingredients




1 1/2 cups chocolate wafer cookies; crushed about 25
3 tablespoons butter or margarine; melted
12 ounces frozen raspberries; thawed
1 tablespoon sugar
1 teaspoon cornstarch
6 ounces white chocolate; chopped
24 ounces cream cheese; softened
1/2 cup sugar
3 eggs



Recipe



Puree and strain raspberries. Mix crushed wafers and margarine. Press into the bottom of a 9 inch spring form pan. Set aside. In a small saucepan, combine pureed raspberries, sugar and cornstarch, stirring well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile melt chocolate over low heat, stirring. Set aside to cool. In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till well blended. Add eggs, one at a time, beating until just combined after each addition. Gradually beat in melted white chocolate until blended. Spread over crumb crust. Spoon 1/2 cup of raspberry mixture over filling; swirl with knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving. Bake in a 350°F oven for 35 to 40 minutes or until center appears set when shaken. DO NOT OVER BAKE. Cool 15 minutes on a wire rack. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.