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Best-Dressed Chefs! www.coolaprons.com |
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Best-Dressed Chefs! www.coolaprons.com |
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In a medium bowl, mix together cookie crumbs, 3
tablespoons sugar,
and melted butter. Press mixture into the bottom
of a 9 inch spring-
form 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 325F. 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.
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.