Personalized Chef Aprons and More!
In a medium bowl, mix together cookie crumbs, 3
and melted butter. Press mixture into the bottom of a 9 inch spring-
In a saucepan, combine raspberries, 2 tablespoons
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
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.